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Vegan Agave Cornbread Muffins
Reviews:
October 10, 2012

Great! I used this recipe as a base & substituted for what I had in pantry. I doubled the recipe for a batch of 12 muffins. I used half a cup of quinoa flour alongside the whole wheat ( next time I will use all quinoa for gluten-free version). I substituted the soy milk for coconut milk and added a can of corn. I also added about 1/4 cup of jarred jalapeño slices. A lot of changes but they were goooood! I served them with lentil soup & the boyfriend ate 4 of them!

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