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
Servings Prep Time
20-24small cupcakes 15minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Heat oven to 350 degrees F.
  2. Prepare 24 mini muffin/cupcake pans or 12 regular muffin pans. Grease generously and flour lightly.
  3. Prepare your two flax “eggs” and allow a few moment to combine.
  4. In a small bowl or measuring cup, combine milk and vinegar and allow to sit for a minute or two.
  5. 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.
  6. 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.
  7. Add the dry ingredients. Stir just until combined. Be careful not to overmix.
  8. 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.
  9. 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.)