Vegan Cornbread Muffins
Traditional cornbread muffins, perfect for accompanying chili and soup.
Equipment
- oven
Ingredients
- ½ cup hot water
- 2 Tbsp flaxseed
- ½ cup medium cornmeal
- 1½ cups flour
- ¼ cup sugar
- 1 Tbsp baking powder
- 1¼ cup plant milk
- ½ cup applesauce
- ¼ cup melted vegan butter (or applesauce)
Instructions
- Preheat oven to 350° F.
- Grease a muffin tin or line with cupcake liners.
- Stir together the flaxseed and hot water. Set aside.
- Combine the cornmeal, flour, sugar, and baking powder in a small bowl.
- Combine the plant milk, applesauce, flax, and melted vegan butter.
- Combine the dry and wet ingredients together. Allow to rest 5-10 minutes.
- Pour into muffin liners or greased muffin tin.
- Bake 25-30 minutes, or until golden on top.
Notes
• If you prefer a sweeter cornbread, increase to ½ cup sugar.
Feel free to use any flour, including gluten-free flour baking blend.