Cornbread Muffins


Fresh from the oven, melting vegan margarine, maybe homemade jam or maple syrup whipped margarine. What a great way to compliment a meal!


Servings: 6
Duration: about 30 minutes
Utensils: 6er muffin tin

Cooking surface: Oven
Oven temperature: 350 / 170 degrees


1/2 cup organic cornmeal

1/2 cup flour

1/4 cup sugar

1/2 teas baking soda

1/2 teas salt

1 teas apple cider vinegar 

1/2 cup soy milk

2 Tab raps or canola oil


Preheat the oven and lightly grease the muffin tin. Combine the milk and vinegar into one bowl and set assid to curdle. In a larger bowl, mix in all of the dry ingredients. Add the oil and the milk mixture. Don't over mix. Fill the muffin cups to about 2/3 full. Bake 15 to 20 minutes until a toothpick comes out of the middle dry. Serve still warm.

One of the greatest things about living in Germany is that gene manipulated grain is not allowed so I don't even have to worry what kind of cornmeal I buy.


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Vegan Recipes for Breads & Muffins

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