Imagine coming home to the smell of these corn muffins in the oven, Yum! Made vegan with a flax egg and soy milk!
Flax eggs are an easy substitute for eggs in baking recipes like pancakes, muffins, cookies, and cakes. Use for vegan baking, egg allergies, to add more fibre to your baking or if you simply run out of eggs.
Recipe courtesy of SaskOilseeds
Sweet Hometown Corn Muffins
Imagine coming home to the smell of these corn muffins in the oven, Yum!
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Servings: 12 muffins
Ingredients
- 1 Tbsp ground flaxseed
- 3 Tbsp water
- 1 1/4 cups plain yellow cornmeal
- 3/4 cup unbleached all-purpose flour
- 1/4 cup sugar
- 2 tsp baking powder
- 3/4 tsp salt
- dash of cayenne
- 1 cup soy milk
- 2 tsp apple cider vinegar
- 2 Tbsp canola oil
Instructions
- Preheat oven 425ºF (215ºC). Coat a 12-tin nonstick muffin pan with cooking spray.
- In a medium bowl, whisk together the ground flax and water; let stand 2 minutes.
- In a medium bowl, combine flour, cornmeal, sugar, baking powder, salt, and cayenne, stir until well blended.
- Whisk soy milk, oil and vinegar into flax mixture until completely blended. Add to flour mixture and stir until JUST moistened. Do NOT over mix.
- Spoon equal amounts of the batter in each of the tins and bake 11-12 minutes or until wooden pick inserted comes out clean. Place on wire rack 5 minutes before removing from tins.
Video
Notes
It’s important not to stir once the mixture is just moistened because it will cause the muffins to be tough and will not rise properly.
Nutrition Facts
Sweet Hometown Corn Muffins
Serving Size
1 muffin
Amount per Serving
Calories
148
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
2
g
Sodium
231
mg
10
%
Potassium
100
mg
3
%
Carbohydrates
25
g
8
%
Fiber
2
g
8
%
Sugar
5
g
6
%
Protein
3
g
6
%
Vitamin A
82
IU
2
%
Vitamin C
2
mg
2
%
Calcium
73
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
How to Make a Flax Egg
Replace each egg with 1 Tbsp (15 mL) ground flax, plus 3 Tbsp (45 mL) water. Mix ground flaxseed and water in a small bowl and let sit for 1 to 2 minutes. Add to recipe as you would an egg.
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