These easy-to-make dairy-free corn muffins are also egg-free, vegan and so delicious! Serve these with a dairy-free soup like this hearty Vegan Three Bean Chili for a savory lunch or dinner.
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 1 cup soymilk or other non-dairy milk
- 2 t. apple cider vinegar
- 1 cup fine corn meal
- 1 ¼ cup all-purpose flour
- 2/3 cup dark brown sugar
- 2 t. baking powder
- ¼ t. baking soda
- 1 t. salt
- 1 cup soymilk or other non-dairy milk
- 2 t. apple cider vinegar
- ¼ cup unsweetened plain soy yogurt
- ¼ cup olive oil
- ½ t. vanilla extract
Preparation:
1. Preheat the oven to 375 F and lightly oil a 12-cup cup muffin pan or line with oiled cupcake papers. In a small bowl, combine the soymilk and vinegar, stirring until just combined. Set aside.
2. In a medium-large mixing bowl, sift together the cornmeal, flour, brown sugar, baking powder, baking soda and salt. Set aside.
3. In small mixing bowl, soymilk mixture, soy yogurt, oil and vanilla extract. Add the mixture to the dry ingredients, stirring until just combined (do not over-stir).
4. Pour the batter into the prepared cups and bake until the muffin tops are golden brown and spring back slightly when pressed, about 18-20 minutes. Serve warm or at room temperature.
