*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
An easy basic recipe. It turned out really nice--light and moist. This would probably also be good with green chilis stirred in. A warning about the printer ready recipe, it converted 1 1/2 teaspoons of egg replacer into 1 1/2 cups!!! Be sure to look at the original recipe for proper proportions.
mm mm, sooo good. my whole family loved it. my only changes were to use 7/8 c soymilk mixed with 1/8 c lemon juice in place of the water (a buttermilk-like solution), and also i baked it in an 8 inch round pan at 350 for 20-ish minutes. i'll be making this again!
I'd made vegan chili for a potluck and decided to make cornbread to go with it. I doubled this recipe added corn diced red bell pepper and jalepenos then cooked it in a 10X13 pan. It turned out WONDERFULLY. There was one piece left at the end of the potluck and a friend took it home with a bowlful of chili for her dinner that night!
These are the best corn muffins ever! I love the crisp tops. After a long baking streak I ran out of all-purpose flour so I used whole wheat instead. I didn't have any powdered eggs either so I just used a regular egg. I like my corn bread on the sweet side so I might add another tablespoon of sugar next time. I will definitely be making these often! Yum!
I really liked these! Not too sweet but that works they go great with a warm pot of soup or breakfast. And they're truly addictive! I had a tin only for baking cupcakes so it made more smaller muffins I suggest filling up empty spaces with water I'm not sure why but my mom told me to do that.
This recipe is wonderful. It goes really well with vegan chili. I can hardly wait for this summer weather to end so I can start making lots more! Oh yeah, and the non-vegans in my family enjoyed this recipe just as much as I did.
These were insanely easy to make and much more flaverful than I expected. They were so popular I had to whip up another double batch during my last dinner party. I couldn't find dry egg replacer at the grocery store so I left it out. These still turned out much better than I expected. They were gobbled up by both my vegan and non-vegan friends. I think next time I'll add some filler like peppers jalapeno or dill.