These muffins are vegan, so they're great for people with certain food allergies as well. Depending on how you serve these muffins they're great as either a main meal or as a snack Please refer to the Helpful Hints section.
Preheat the oven to 180°C. Line a muffin tray with muffin cups.
Add the A ingredients to bowl and mix together with a whisk.
Add the B ingredients to a separate bowl and combine them with a whisk as well.
Pour the contents of the bowl from Step 3 into the bowl from Step 2 and lightly mix together with a spatula.
Pour the batter into some muffin cups that have been greased with a little oil and bake in the oven for 20 minutes. If you are using a pound cake tin then please bake for 30-35 minutes.
I recommend either eating these hot out of the oven or re-heating them in a microwave. Try serving them with butter and syrup or jam.
In total these muffins should contain 1558 kcal and 2.7 g sodium.
Story Behind this Recipe
I used Alishan organic cornmeal for this recipe as I wanted to make some healthy-as-possible muffins for my grandmother, who's a big fan of corn.
You can add sweeteners such as agave if you'd like. These muffins don't have a very sweet taste, you can increase the sweetness by adding 3-6 tablespoons of brown sugar or reducing the amount of liquid and increasing the amount of molasses. These muffins always turn out similarly even if I don't measure the ingredients out properly so it's fine to measure with your eyes .