Ingredients and Weight:
- 1 cup (120g) cornmeal, finely ground
- 1 cup (120g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 2 teaspoons (10g) baking powder
- 1 teaspoon (5g) baking soda
- 1/2 teaspoon (2.5g) salt
- 1 cup (240ml) plant-based milk (such as almond or soy milk)
- 1/2 cup (120ml) vegan butter, melted
- 1/4 cup (60ml) agave syrup
- 1 teaspoon (5ml) vanilla extract
Preparation Time:
15 minutes
Cooking Time:
18-20 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Preheat oven to 400°F (200°C). Line a 12-muffin tin with muffin liners.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the plant-based milk, melted vegan butter, agave syrup, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Fill muffin liners about 3/4 full with batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Nutritional Information:
Per muffin (serving size: 1/8 of recipe):
- Calories: 200
- Fat: 8g
- Saturated Fat: 1.5g
- Cholesterol: 0mg
- Sodium: 200mg
- Carbohydrates: 36g
- Dietary Fiber: 2g
- Sugar: 13g
- Protein: 4g
Dish Characteristics:
- Fluffy and moist interior
- Slightly crispy exterior
- Sweet and savory flavor
- Ideal for breakfast, brunch, or as a side dish
User Comments:
- "These muffins are so good! I couldn't tell they were vegan."
- "The perfect balance of sweetness and cornmeal flavor."
- "I love that they're made with agave syrup instead of refined sugar."
- "A great way to start the day or as a healthy snack."
- "Easy to make and a crowd-pleaser."
Special Precautions and Tips:
- To ensure a moist texture, do not overmix the batter.
- For sweeter muffins, add an extra tablespoon of agave syrup.
- Serve warm with vegan butter or a drizzle of maple syrup.
