Dairy-free and egg-free corn muffins made with molasses and coarsely ground corn meal. These are deliciously sweet muffins that are the perfect addition to dinner!
Stir together ¾ cup soy milk and 1 tablespoon apple cider vinegar in a small bowl. Let rest for 10 minutes, until thickened.
Make a flax egg by mixing together 1 tablespoon ground flaxseed and 3 tablespoons warm water in a small bowl. Let rest for 5 minutes before using.
In a medium mixing bowl, mix together dry ingredients: all-purpose flour, cornmeal, white sugar, salt, baking powder, baking soda.
Pour in wet ingredients: soy milk/apple cider vinegar mixture, flaxseed egg, melted vegan butter, molasses. Whisk until just combined, careful not to overmix.
Lightly oil a 12-cup muffin tin using cooking spray. Pour ⅓ cup cornbread batter into each tin.
Bake for 15-18 minutes at 400 degrees F on the middle oven rack, or until a toothpick inserted in the center of a muffin comes out clean.
Remove from oven. Let sit for 2 minutes, then turn out onto a cooling rack. Enjoy with a spread of vegan butter.
Video
Notes
Milk: Any unflavored, unsweetened non-dairy milk works, like soy milk, oat milk, or almond milk.
Flour: To prevent adding too much flour, use the spoon and level method to measure out flour. Spoon flour into a measuring cup until overflowing. Do not pat flour down into the cup. Use the back of a knife to scrape off excess flour.
Cornmeal: Coarse cornmeal is different than unrefined cornmeal found in most baking aisles. I use Bob's Red Mill Coarse Cornmeal, but any cornmeal labeled "coarse" will do. If coarse isn't available, refined cornmeal works but will yield a slightly different texture.
Storage: Cornbread muffins last 3-4 days at room temperature and 4-5 days refrigerated.