Vegan Corn Muffins

A small, fast batch of muffins that’s the perfect size for a couple. Crisp outside, moist inside with a light texture.

Step: 1

Preheat oven to 450 degrees F (230 degrees C). Grease six muffin cups or line with paper muffin liners.

Step: 2

In a small bowl, beat together egg replacer and water. In a separate bowl, combine cornmeal, flour, baking powder, sugar and salt. Add egg mixture, oil and water; stir until smooth. Spoon batter into prepared muffin tins, filling each about halfway.

Step: 3

Bake in pre-heated oven for 10 to 15 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Per Serving: 182 calories; protein 2.7g; carbohydrates 31.3g; fat 5.1g; sodium 317.7mg.

The best flavour of the flour could make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal bread , which doesn’t always getting bigger as well as white bread.

To made this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it night before , then finish it off the next day.