1 1/2 t. Ener-G Egg Replacer
2 T. water
1 cup corn meal
1 cup unbleached flour
1 T. baking powder
1/2 t. salt
unbleached cane sugar
1 cup soy milk
1/4 cup corn oil
In a small bowl, whisk egg replacer and water together until frothy,
and set aside. In a large bowl, combine corn meal, flour, baking
powder, salt, and sugar.
Add soy milk and corn oil to the egg replacer mixture and whisk
well. Add wet ingredients to the dry ingredients, stirring just
enough to mix.
Fill greased muffin pans 1/2 to 2/3 full.
Bake at 425 degrees for 15 – 20 minutes or until lightly browned.
Yield: 12 muffins.
Your question and comments are welcome