cornbread muffins

By gocatgo

a wonderfully hardy taste and texture that pairs nicely with the other (heavy) foods we stuff ourselves with on the holiday.

Ingredients

• 1 1/2 bananas
• 1/4 c earth balance or other butter substitute
• 3 tbsp brown sugar
• 1 1/4 c soy milk
• 1/2 c whole wheat flour
• 1 1/2 c yellow corn meal
• 1 tsp salt

Preparation

Step 1

mash the bananas with a fork until smooth. add the earth balance and brown sugar until completely mixed, then the soy milk.

in a large bowl mix together all the dry ingredients. with the corn meal these muffins can be a little more dense, if you like it lighter just substitute more flour for corn meal. and if you want it wheat and gluten free just use corn flour instead!

then add in the wet ingredients to form the batter

spoon into a greased bread pan or a cupcake pan

bake at 375F for 15 minutes until starting to toast nice and brown