Corn Muffins

By á-170456

Ingredients

• 1 1/2 teaspoon Ener-G Egg Replacer
• 2 tablespoons water
• 1 cup corn meal
• 1 cup unbleached flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 4 tablespoons unbleached cane sugar
• 1 cup soy milk
• 1/4 cup corn oil

Details

Servings 12

Preparation

Step 1

In a small bowl, whisk egg replacer and water together until frothy, and set aside.

In a large bowl, combine corn meal, flour, baking powder, salt, and sugar. Add soy milk and corn oil to the egg replacer mixture and whisk well. Add wet ingredients to the dry ingredients, stirring just enough to mix.

Fill greased muffin pans 1/2 to 2/3 full. Bake at 425 degrees for 15 to 20 minutes or until lightly browned.

This recipe yields 12 muffins.