- 1 cup Albers® White or Yellow Corn Meal OR any other cornmeal (I used Bob's Red Mill organic medium grain cornmeal)
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 Tbsp. baking powder
- 1 tsp. salt
- 1 cup oat milk or other non-dairy milk
- 1/3 cup vegetable oil
- 1 Ener-G egg replacer
PREHEAT oven to 400°F. Grease 8-inch square baking pan or prepare muffin tin.
COMBINE meal, flour, sugar, baking powder and salt in medium bowl. Mix 1-1/2 tsp Ener-G egg replacer with 2 TB water, mix well and set aside. Combine milk and oil in small bowl; mix well. Add milk mixture, and Ener-G egg replacer to flour mixture; stir just until blended. Pour into prepared pan OR spoon into muffin tin.
BAKE for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Serve warm.
NOTE Recipe may be doubled. Use greased 13x9-inch baking pan; bake as above.Makes 10-12 muffins