About the Recipe
Simple and easy and so good!
Ingredients
Dry:
1 1/2 c all purpose flour
1 1/2 c cornmeal
1 1/2 tsp salt
1 1/2 tsp baking powder
1 tsp baking soda
2 c frozen corn (canned or fresh work too, but instead mix it in with the wet ingredients)
Wet:
1 c whole fat canned coconut milk (or normal coconut milk)
1/2 c unsweetened plain vegan yogurt
1/2 c olive oil
2 measures egg replacement
1/3 c honey (or 1 c sugar, with dry ingredients)
Preparation
Step 1
Preheat oven to 400 degrees F. Grease or line 12 muffin tin baking tray.
Step 2
Mix dry ingredients in large mixing bowl.
Step 3
Mix wet ingredients in medium mixing bowl.
Step 4
Pour wet ingredients into dry and mix until just combined.
Step 5
Portion batter into muffin tin. Bake for 25 - 30 minutes, or until golden on top and the top springs back when gentley pressed.
Step 6
Let cool 5 - 15 minutes. Enjoy!