Vegan Corn Muffins recipe

6 servings

1 1/2 teaspoons egg replacer (dry)

2 tablespoons water

1 cup yellow cornmeal

1/2 cup all-purpose flour

2 teaspoons baking powder

2 tablespoons white sugar

2 tablespoons vegetable oil

1 cup water

1/2 teaspoon salt

Preheat oven to 450 degrees F (230 degrees C).

Grease six muffin cups or line with paper muffin liners.

In a small bowl, beat together egg replacer and water.

In a separate bowl, combine cornmeal, flour, baking powder, sugar and salt.

Add egg mixture, oil and water; stir until smooth.

Spoon batter into prepared muffin tins using approximately 1/2 cup for each muffin.

Bake in pre-heated oven for 10 to 15 minutes, until a toothpick inserted into the center of a muffin comes out clean.