Who would have thought that egg-free and dairy-free muffins could be so delicious!
INGREDIENTS (for 6 servings):
- 1 1/2 teaspoons egg replacer (dry)
- 2 tablespoons water
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons white sugar
- 2 tablespoons vegetable oil
- 1 cup water
- 1/2 teaspoon salt
Preheat oven to 450 degrees F (230 degrees C). Grease six muffin cups or line with paper muffin liners.
In a small bowl, beat together egg replacer and water. In a separate bowl, combine cornmeal, flour, baking powder, sugar and salt. Add egg mixture, oil and water; stir until smooth. Spoon batter into prepared muffin tins using approximately 1/2 cup for each muffin.
Bake in pre-heated oven for 10 to 15 minutes, until a toothpick inserted into the center of a muffin comes out clean.