Sweet Vegan Cornbread Muffins
A lovely combination: moist and soft on the inside with the nutritional addition of sweet butternut squash and flax, with a crispy outer edge highlighted by the crunch of cornmeal. Baking these in small (half size) cupcake pans provides lots of outer crunchiness!
| Servings | Prep Time |
| 20-24small cupcakes | 15minutes |
| Cook Time |
| 15minutes |
|
|
Ingredients
- 2 flax “eggs”Combine two Tablespoons of ground flaxseed with 6 Tablespoons of warm water and let sit for a few minutes.
- 1cup all purpose flour
- 1/2cup cornmeal
- 1 1/2teaspoons baking powder
- 1/2teaspoon salt
- 1/2teaspoon baking soda
- 3/4cup oat or any plant milk
- 1teaspoon apple cider vinegar
- 1/3 cup melted vegan butter
- 1/4cup sugar
- 2Tablespoons pureed butternut squash
- !Tablespoon finely chopped jalepenoOptional
Instructions
- Heat oven to 350 degrees F.
- Prepare 24 mini muffin/cupcake pans or 12 regular muffin pans. Grease generously and flour lightly.
- Prepare your two flax “eggs” and allow a few moment to combine.
- In a small bowl or measuring cup, combine milk and vinegar and allow to sit for a minute or two.
- Stir together the dry ingredients in a bowl. (Flour, cornmeal, baking powder, salt and baking soda.) At this point, you could add some finely chopped jalapeno to add a little heat.
- In a large bowl, whisk together the melted butter and sugar. Add the pureed butternut squash and whisk again. Add the milk and vinegar mixture and the flax eggs.
- Add the dry ingredients. Stir just until combined. Be careful not to overmix.
- Spoon each muffin cup about 2/3 full. Bake about 15 minutes if using smaller pans, or until a golden brown. Increase cooking time for larger muffin size.
- Remove from pans and allow to cool a little on a cooling rack. These are best eaten warm or toasted later on! Enjoy!
Recipe Notes
These are also delicious with a little butter and maple syrup. (Just leave out the jalapeno.)
