Vegan Corn Muffins

From Kelly Reiss

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


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


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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One Response to “Vegan Corn Muffins”

  1. Megan Says:

    These were great! I added about 1 cup of corn to the batter. I’ll be surely making these again! Thanks :)

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