Vegan Corn Muffins

From Kelly Reiss

[Ed: Adapted (ie: vegan-ized) from the classic recipe found on a bag of Aunt Jemima Cornmeal.]

Ingredients

1 cup yellow cornmeal

1 cup all-purpose flour

1 tablespoon sugar

3 teaspoons baking powder

1/2 teaspoon salt

1 cup unsweetened soy milk, spoiled with 1 tablespoon of white vinegar

1 1/2 teaspoons egg replacer beaten with 2 tablespoons warm water

1/4 cup canola oil

Preparation

Preheat oven to 425° F and thickly grease 10 muffin tins with vegan shortening.

In large bowl, combine cornmeal, flour, sugar, baking powder and salt. Add one tablespoon of white vinegar to 1 cup of unsweetened soy milk. Milk will thicken and will become texture of buttermilk. Add oil, soymilk, and egg replacer mixure to dry ingredients. Beat with wire whisk about 1 minute.

Spoon batter into muffin tins, until a little over half-filled, bake in preheated oven for 15 minutes, or until toothpick inserted in center comes out clean.

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Tags: Kelly Reiss, Vegan Corn Muffins