Thursday, February 17, 2011

Vegan Cornbread Muffins with Lentils on the side!

We pretty much have some kind of bread option at every meal and tonight it was cornbread.  I wanted to make them vegan so guess who I MOM!  She is such a good cook and has become really good at substituting dairy out of recipes.  These are very nice and light in texture and I will make them again.

1 1/2 t. Ground Flax seed
1/4 C Water
1 C Soy Milk
1/3 C Vegetable Oil
1 t. Salt
1 T. Baking Powder
1 C All Purpose Flour
1 C Cornmeal

Mix the first two ingredients together at least 1 hour ahead of time so that the flax gets real slimy and can imitate an egg. Preheat oven to 400 degrees. Combine all of the dry ingredients together and when ready to bake, combine wet and dry ingredients.  Pour batter into a greased 8x8 baking pan, or spoon into a greased muffin tin.   Bake 8x8 for 25-30 min, and muffins for 15 min.

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