Maple Cornbread Muffins Recipe | Vegetarian Times Skip to main content

Maple Cornbread Muffins

 A slightly sweet cornbread helps tame the heat of spicy dishes such as chili.

Ingredients: 

Ingredients: 

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¼ cup nonhydrogenated vegan margarine, melted
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1 cup plain soymilk
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2 Tbs. maple syrup
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2 tsp. apple cider vinegar
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1 cup stone-ground cornmeal
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1 cup all-purpose flour
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¼ cup sugar
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1 Tbs. baking powder
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¼ tsp. salt
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1 cup frozen corn kernels, thawed

Instructions: 

1. Preheat oven to 375°F. Line 12-cup muffin pan with paper liners.

2. Whisk together soymilk, margarine, maple syrup, and vinegar in bowl. Whisk together cornmeal, flour, sugar, baking powder, and salt in separate bowl. Stir wet mixture into dry mixture. Fold in corn kernels.  3. Divide batter among prepared muffin cups, and bake 20 minutes, or until toothpick inserted into muffins comes out clean. Cool 10 minutes in pan, then unmold, and serve warm.

Nutrition Information: 

Calories: 
148
Protein: 
3 g
Total Fat: 
4 g
Saturated Fat: 
2 g
Carbohydrates: 
25 g
Cholesterol: 
0 mg
Sodium: 
244 mg
Fiber: 
2 g
Sugar: 
7 g
Yield: 
Makes 12 muffins

Comments on this Recipe

These are great! I use regular 2% milk instead of soy, and have substituted molasses for the syrup for a heartier flavor.

These muffins are amazing! I make them all the time. My husband and I love them! I substitute whole wheat flour for white flour, and use Splenda instead of sugar to save on calories.