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Egg-free corn muffins

Submitted by on Friday, 2 January 2009 One Comment

Corned beef and cabbage.

French fries and ketchup.

Peanut butter and jelly. Or, in our house, Sun Butter and jelly.

But you get what I mean. Some foods just go together, which is why I took a break from the rabbit food after I cooked a big pot of bean soup the other night.

Beans have to have cornbread. Or,  in this case, corn muffins because the last time I tried an egg-free version of my mom’s cornbread it flopped. That was years ago, when I still was learning, so maybe I’ll try it again one of these days.

The guys are used to muffins, though, so I figured it would be easier for this to win acceptance. It did OK. Boots gobbled it, and Big Guy didn’t reject it after the first nibble. That’s practically a ringing endorsement for him.

This recipe is really sweet, even though I cut the sugar in the original from a third a cup to a fourth. It’s not an overly corny recipe either, which is probably why the guys bit on it — the texture wasn’t too unfamiliar. I also cut the amount of oil and butter, but the batter still was so thin it scared me. Do not panic, though. It will work.

It makes an odd amount — nine to 10. I stretched it to 12, which resulted in a tiny thing about three quarters of an inch high. It reminded me of the pans that make muffin tops only. The size actually worked well for the guys. And for me. I guilted myself into stopping at three. Part of my brain realized that three of these isn’t much, but the part of my brain screamed “glutton” was louder.

Egg-free corn muffins

  • 3/4 c. flour
  • 1/4 c. sugar
  • 1/4 c. corn meal
  • 1/4 tsp. salt
  • 1 1/2 tsp. baking powder
  • 3/4 c. milk
  • 1 eggs’ worth of egg replacer mixed with 2 tbl. hot water — this was tested with Bob’s Red Mill.
  • 1/4 c. oil
  • 1 tbl. melted butter or margarine

Combine dry ingredient. Combine wet ingredient and mix well. Add to flour mixture and stir until just blended. Pour into muffin tins coated with cooking spray. Bake 18 to 20 minutes at 350 degrees.

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Copyright 2009 Debra Legg. All rights reserved.

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