Vegan Corn Muffins
Recipe: #10140
July 18, 2013
Categories: Corn, One-Pot Meal, Sunday Dinner, Oven Bake, Heart Healthy, Low Fat, No Eggs, Non-Dairy, Vegan, Flour, Muffins, more
"These are really a great muffin, there healthy, light, moist not to mention low fat, sugar free, and sweetener free. Three tablespoons of agave may be a little too sweet, for those who prefer less sweet reduced to two tablespoons. Amounts listed makes only 7 muffins, you can double the amounts and bake in a 8x8 pan."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (76.8 g)
- Calories 134
- Total Fat - 5.1 g
- Saturated Fat - 1 g
- Cholesterol - 1.9 mg
- Sodium - 323.1 mg
- Total Carbohydrate - 20.6 g
- Dietary Fiber - 2.2 g
- Sugars - 1.6 g
- Protein - 2.9 g
- Calcium - 26.4 mg
- Iron - 0.8 mg
- Vitamin C - 1.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
Lightly grease muffin tin.
Step 3
Position oven rack to second-lowest position.
Step 4
In a large bowl combine the cornmeal, flour, baking soda, and salt; stir in the chopped corn, applesauce, almond milk, agave nectar and olive oil. Stir until just combined.
Step 5
Divide the the mixture into the muffin pan.
Step 6
Bake until muffins test done (about 20 minutes).
Tips
No special items needed.
1 Reviews
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