Vegan Cornbread Muffins

Vegan Cornbread Muffins

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.

Ingredients: 12 muffins

Corn meal
1 cup
Whole wheat flour (cake flour)
1 cup
1/4 teaspoon
Baking powder
2 teaspoons
Soy milk
1 cup (200 ml)
Vegetable oil
1/4 cup
Molasses syrup (light)
3 tablespoons


1. Preheat the oven to 180°C. Line a muffin tray with muffin cups.
2. Add the A ingredients to bowl and mix together with a whisk.
3. Add the B ingredients to a separate bowl and combine them with a whisk as well.
4. Pour the contents of the bowl from Step 3 into the bowl from Step 2 and lightly mix together with a spatula.
5. 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.
6. 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.
7. 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.