Vegan Cornbread Muffins

Vegan Cornbread Muffins are a delightful twist on a classic American dish, offering a moist and fluffy texture with a hint of sweetness. Perfect for lunch or as a snack, these muffins are both satisfying and nutritious.

Ingredients

• Cornmeal - 100g
• All-purpose flour - 50g
• Baking powder - 1 tbsp
• Baking soda - 1/2 tsp
• Salt - 1/4 tsp
• Maple syrup - 2 tbsp
• Almond milk - 150ml
• Vegetable oil - 2 tbsp
• Apple cider vinegar - 1 tsp
• Canned corn - 100g, drained

Steps

1. Preheat the oven to 200°C (400°F) and line a muffin tin with paper liners.
2. In a large mixing bowl, combine cornmeal, all-purpose flour, baking powder, baking soda, and salt.
3. In another bowl, whisk together maple syrup, almond milk, vegetable oil, and apple cider vinegar.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the canned corn until evenly distributed.
6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
7. Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

• Calories: 210
• Protein: 4 g
• Carbs: 35 g
• Fiber: 3 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 6 g
• Water: 0.15 L

Health Benefits

• Rich in fiber, promoting digestive health.
• Contains plant-based protein for muscle maintenance.

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