Cornbread Muffins

This weekend I was making Chili con "Carne" and thought cornbread sounded like the perfect accompaniment. Over the years, I have tried several recipes in my search for the best vegan cornbread. I like cornbread to have some sweetness, and great texture (crisp and chewy outside with a fluffy inside). So I consulted Betty Crocker's recipe and used my favorite vegan adaptions to finally find a vegan cornbread that is perfect. I love to serve these alongside hearty soups and stews.

Cornbread Muffins

Ingredients:

2 tbsp flax meal
6 tbsp water

1 cup soymilk
1 tsp apple cider vinegar

1 cup whole wheat flour
1 cup cornmeal
4 tsp baking powder
3/4 tsp salt

1/4 cup coconut oil, melted
1/3 cup maple syrup

1/2 cup corn kernals (optional)

Directions:

Pre-heat your oven to 400 degrees and lightly spray a muffin pan with cooking spray.

Combine the flax meal with the 6 tbsp of water and stir to mix. Let it stand to thicken up.

Combine the soy milk with the vinegar in a measuring cup and let it sour.

Combine all of the dry ingredients in a mixing bowl. You will add the flour, cornmeal, baking powder, and salt. Then make a well in the dry ingredients and add the soured soy milk, coconut oil, maple syrup, and flax-water mixture. Stir just enough to combine all of the ingredients. Divide the dough evenly in the muffin pan by filling each about 3/4ths of the way full.

Bake for 20 minutes. Let cool and enjoy.

For 12 muffins. Nutritional information from caloriecount.about.com

Nutrition Facts

Serving Size 65 g

Amount Per Serving

Calories  154 Calories from Fat  52

% Daily Value*

Total Fat  5.8g 9%

Saturated Fat  4.0g 20%

Trans Fat  0.0g

Cholesterol  0mg 0%

Sodium  164mg 7%

Potassium  261mg 7%

Total Carbohydrates  24.0g 8%

Dietary Fiber  1.5g 6%

Sugars  6.1g

Protein  2.8g

Vitamin A 0% • Vitamin C 0% Calcium 9% • Iron 7%

Nutrition Grade B

* Based on a 2000 calorie diet