Vegan Cornbread Muffins

Name: Vegan Cornbread Muffins
Ingredients: 200 ml Corn meal; 200 ml Whole wheat flour (cake flour); 1/4 tsp Salt; 2 tsp Baking powder; 200 ml Soy milk; 50 ml Vegetable oil; 3 tbsp Molasses syrup (light)

7 ingredients

10 steps

Ingredients

200 ml Corn meal
200 ml Whole wheat flour (cake flour)
1/4 tsp Salt
2 tsp Baking powder
200 ml Soy milk
50 ml Vegetable oil
3 tbsp Molasses syrup (light)

Directions

1

Preheat the oven to 180C.
2

Line a muffin tray with muffin cups.
3

Add the A ingredients to bowl and mix together with a whisk.
4

Add the B ingredients to a separate bowl and combine them with a whisk as well.
5

Pour the contents of the bowl from Step 3 into the bowl from Step 2 and lightly mix together with a spatula.
6

Pour the batter into some muffin cups that have been greased with a little oil and bake in the oven for 20 minutes.
7

If you are using a pound cake tin then please bake for 30-35 minutes.
8

I recommend either eating these hot out of the oven or re-heating them in a microwave.
9

Try serving them with butter and syrup or jam.
10

In total these muffins should contain 1558 kcal and 2.7 g sodium.