• Prep Time: 5 mins
  • Cooking Time: 15 mins
  • Serves: 12

Vegan Cornbread Muffins

  • Recipe Submitted by on

 Ingredients List

  • Wet Ingredients
  • 1/2 cup (125 ml / 115 g) melted butter
  • 3 eggs
  • 1 cup (250 ml) milk
  • 1 CUP (250 ml) of canned creamed corn
  • Dry Ingredients
  • 1/2 cup (60g) cornmeal
  • 1 1/2 cups (225g) self raising flour (or 3 tsp baking powder plus 1 1/4 cups + 3 tbsp of plain flour)
  • 1/2 cup (110g) sugar
  • 1/4 tsp salt
  • Spray oil


Preheat oven to 180C/350F.
Spray a 12 hole standard muffin tin with oil.
Combine dry ingredients in a bowl and give them a quick stir to combine.
Add wet ingredients and mix until combined.
Spoon the batter into the greased muffin tray.
Bake in the oven for 15 to 20 minutes or until the top is golden brown.
Remove muffin tray from the oven. Let the muffins cool in the muffin tray, then remove.

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