Your browser version is outdated. We recommend that you update your browser to the latest version.

HELP! There's a VEGAN Coming For Dinner!

 

Flax Seed Cornbread Muffins

These muffins are a fabulous accompaniment to chili, especially when served 10 minutes after being removed from the oven, or sliced while still hot and topped with vegan margarine.
If you like cheesey things (I don't), sprinkle grated vegan cheese on top of the muffins before baking.

1 cup flour

1/2 tsp salt

1 1/2 tsp baking soda

1/2 tsp baking powder

1/4 cup brown sugar (packed)

1 1/4 cups cornmeal

1/4 cup flax seeds

1 cup soy milk mixed with 1 tsp lemon juice and allowed to thicken for 5 minutes

2 tbsp olive oil

Makes 12 standard or 6 jumbo muffins

1. Heat the oven to 400'F / 200'C / Gas Mark 6

2. Mix the flour, salt, baking soda, baking powder, sugar, cornmeal and flax seeds together in a large bowl.

3. Add the thickened soy milk and oil, mix until just blended

5. Put the batter into 6 greased jumbo muffin cups. Bake for 15 - 20 min until the center is firm and the tops are golden brown.