Egg Free Corn Muffins
It's soup, chili, and stew season – the perfect time of year for these egg free Corn Muffins. They stand alone, or are delicious alongside just about any meal. They're sweet and tender, yet hearty enough to hold their own when dipped into chili or soup. NOTE: This small-batch recipe only yields 6-8 muffins.
Servings: 6 -8 muffins
Ingredients
Dry Ingredients
- ⅔ cup all purpose flour
- ½ cup cornmeal
- 3 Tbsp sugar
- 1 ½ tsp baking powder
- ½ tsp salt
Wet Ingredients
- ⅔ cup milk (or dairy free milk of choice)
- ¼ cup applesauce
- ¼ cup vegetable oil or melted butter
Instructions
- Preheat oven to 400F and lightly spray muffin tin with cooking spray.
- Whisk or stir together all dry ingredients in a large bowl.
- Add all wet ingredients, and stir just until combined (do not overmix).
- Fill muffin tins about ⅔ - ¾ full. Bake 12-14 minutes, or until tops have just begun to crack. Makes 6 muffins (or 12 mini muffins – bake for 11-12 minutes).
- Enjoy warm, or cool completely on a wire cooling rack before storing in an air tight container.
Notes
Make these into vegan / dairy free corn muffins by substituting DF milk and oil.