* Exported from MasterCook *
Cornbread Corn Muffins
Recipe By :
Serving Size : 12 Preparation Time :0:15
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Oil -- for lightly oiling tin/tins for 12 muffin cups
1 cup all-purpose flour -- unbleached
1 cup whole wheat pastry flour
1/2 cup canned corn -- rinsed
1/2 cup cornmeal
2 Tablespoons sugar
1 Tablespoon baking powder
1 1/4 teaspoon salt
1/4 cup vegan butter -- such as Earth Balance, melted
1 cup vanilla almond milk
2 egg substitute -- follow directions on the
package for the kind that you have
Combine flours, cornmeal, sugar, baking powder, and salt.
Mix the 2 egg substitute with its water and set aside.
To the flour add the milk and mixed egg substitute.
Mix until just blended.
Add the corn and mix lightly until just blended.
Divide among the 12 muffin tins.
Bake at 425F for 25 to 30 minutes.
TO FREEZE:
After they have cooled you may freeze them.
They defrost quickly so it really doesn't take any planning. The
microwave will also zap them in 20 seconds.
Note: Added corn kernels for more flavor.
Description:
"Cornbread Corn Muffins are a nice switch up from bread as your
carb side dish."
S(Internet Address):
"http://veganinthefreezer.com/2013/03/07/cornbread-corn-muffins/";
Start to Finish Time:
"0:45"
T(Cook Time):
"0:30"
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Per Serving (excluding unknown items): 221 Calories; 9g Fat (38.1%
calories from fat); 8g Protein; 26g Carbohydrate; 2g Dietary Fiber;
14mg Cholesterol; 496mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean
Meat; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.