Vegan Cornbread Mini Muffins
Author: 
Recipe type: bread
Cuisine: vegan
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
flax "egg"
  • 1 tablespoon ground flaxseed
  • 3 tablespoons warm water
dry
  • 2 cups cornmeal
  • 1 cup spelt flour
  • 1 tablespoon baking powder
  • ⅛ teaspoon salt
wet
  • 1 cup nondairy milk
  • ¼ cup coconut oil, melted
  • ¼ cup maple syrup
  • 1 teaspoon apple cider vinegar
fold-in
  • 1 cup corn kernels
Instructions
  1. Preheat the oven to 375°. Grease a mini muffin tray.
  2. Prepare the flax "egg' by stirring ground flaxseed together with warm water in a small bowl. Let sit 10 minutes before using.
  3. In a large bowl, whisk together the cornmeal, flour, baking powder and salt.
  4. In a small bowl, stir together the nondairy milk, coconut oil, maple syrup, and apple cider vinegar.
  5. Add the contents of the small bowl to the large and mix thoroughly. Fold in the corn kernels.
  6. Spoon the batter into the mini muffin wells, until they are just full. Bake for 15 minutes, until the tops are crisp and you're able to stick a wooden toothpick in and it comes out clean.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2018/10/22/easy-vegan-chili-with-cornbread-crumble/