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VEGAN SUN DRIED TOMATO CORNBREAD MUFFINS Yield: 12 muffins (OR 36 mini-muffins OR one 9” round cake pan) ___________________________________________________________________________________

6 tbsp 2 tbsp

Water Ground flax seeds (either buy already ground or grind whole seeds in coffee bean grinder or spice grinder)

1 cup ¾ cup ½ cup 1 tbsp ½ tsp

All-purpose flour (5 oz. by weight) Yellow cornmeal (4 oz. by weight) Sugar, non bone-char processed Baking powder Salt

1 cup (+ 3 tbsp)

Soy milk, unsweetened (highly recommend organic, non-GMO brand such as Kikkoman Pearl Unsweetened) ¼ cup Safflower oil or canola oil ½ cup Canned corn kernels, drained (use fresh corn kernels, grilled or steamed, if in season!) 3 tbsp Sun dried tomatoes, thinly sliced and chopped into about ½” pieces _____________________________________________________________________________ 1. Preheat oven to 400°F and lightly grease a 12-count muffin pan. 2. Combine water and ground flax seeds in a microwavable glass measuring cup or bowl and whisk with a fork. Microwave on high for 30 seconds, then whisk again. Microwave another 20 seconds, and whisk vigorously again for about 1 minute or until mixture is thick and has the consistency of egg whites. Set aside. 3. In another bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. 4. Combine the soy milk and oil with the flax seed mixture and stir until well integrated, then add to the dry ingredients and mix just until fairly smooth. Do not over mix. May need to add 1 to 3 more tbsp of soymilk if batter is too thick (depends on moisture content of flax seeds and cornmeal used). 5. Gently fold in the corn and sun dried tomatoes. 6. Spoon batter into prepared muffin pan, filling each cup about 3/4 full. Bake for about 15 to 18 minutes (11 to 13 minutes for mini-muffins; 22 to 26 minutes for a 9” round cake pan), or until a toothpick inserted comes out clean. 7. Cool in pan set on a wire rack for 2 minutes (10 minutes for a 9” round pan), then remove from pan and cool directly on wire rack for at least an additional 10 minutes before serving.

©2014 BigTentVegan.com

Vegan sun dried tomato cornbread muffins by bigtentvegan  
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