Dairy-Free/Egg-Free Sweet Cornbread Muffins
Easy sweet cornbread muffins without dairy or eggs. Soft in the middle and a little crunchy on top. Goes great with soup or chili!
Yield: 12 muffins
Ingredients
- 1/2 cup yellow cornmeal
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1 Tbsp baking powder
- 1/4 tsp salt
- 1/3 cup vegetable oil
- 1/4 cup Smart Balance buttery spread (or other non-dairy butter), melted
- 1 Tbsp honey (heaping)
- 2 flax eggs (2 Tbsp ground flax seed + 5 Tbsp cool water makes 2 flax eggs)
- 1 1/4 cups original unsweetened almond milk
Instructions
- Preheat oven to 350 degrees.
- In a small bowl, mix ground flax seed and water to create flax eggs. Set aside for 5 minutes, or until the consistency is similar to a regular egg.
- In a large bowl, stir together the cornmeal, flour, sugar, baking powder, and salt.
- Add the vegetable oil, melted dairy-free butter, honey, flax eggs, and almond milk to the bowl and stir until all dry ingredients are moistened. The batter will be a little lumpy, but try to get rid of any large clumps.
- Line a 12-count muffin tin with cupcake liners, then spray liners lightly with non-stick cooking spray. Divide batter evenly between cupcake liners (they will be nearly full).
- Bake for 20-25 minutes, or until toothpick inserted in the center comes out clean. Remove from oven, cool, and enjoy!