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Ingredients
| cornmeal: 1/2 cup |
| Whole wheat pastry flour: 1/2 cup |
| baking soda: 1/2 tsp |
| salt: 1/2 tsp |
| sweetened applesauce: 1/2 cup |
| soymilk: 1/2 cup |
| agave nectar: 1/4 cup |
| canola oil - for salads, woks and light frying: 2 Tbl |
Vegan Agave Cornbread Muffins
Credit: AllRecipes
User rating:
"This vegan cornbread is made with whole-wheat flour and sweetened with agave syrup. It got votes as being better than traditional cornbread muffins by my anti-vegan roommates! They can also be made macrobiotic if you substitute the agave with maple syrup."
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Prep Time
5 min -
Cook Time
15 min -
Servings
6 serving(s)
Tags
Directions
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a muffin pan.
- Combine the cornmeal, flour, baking soda, and salt in a large bowl; stir in the applesauce, soy milk, and agave nectar. Slowly add the oil while stirring. Pour the mixture into the muffin pan.
- Bake in the preheated oven until a toothpick or small knife inserted in the crown of a muffin comes out clean, 15 to 20 minutes.