Vegan sweet corn muffins


1 cup flour

1 cup cornmeal

1 TBS baking powder

1/2 tsp salt

1/2 cup plus 2 tbsp sugar

1/2 cup corn or vegetable oil

1 TBS lemon juice plus soymilk to equal 3/4 cup

2 TBS soy sour cream

1 tsp vanilla

1/4 tsp lemon extract


Preheat oven to 400 degrees.

Line 12-cup muffin tin with paper cups.

Combine flour through sugar in one bowl.

Thoroughly combine remaining ingredients in second bowl.

Mix wet and dry together.

Fill cups 2/3rds full.

Bake for 20-25 minutes or until muffins test done.


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