Cole's Moveable Feast

Cole's Moveable Feast
Cole

Friday, March 18, 2011

Corn Muffins to Go with Chicken Taco Soup

Nothing is easier on a Friday afternoon when I can pull chicken taco soup out of the freezer (especially when I've got the frozen soup on hand but not chips, cilantro, etc. to go with it). If there are no allergies, use an egg and skim milk.

1 1/4 c all-purpose flour
3/4 c corn meal
1/4 c sugar
2 t baking powder
1/2 t salt (optional)
1 c soy milk
1/4 c canola oil
Egg Replacer equivalent of 1 egg

Beat egg replacer with a whisk in a small bowl until frothy. Whisk in soy milk and canola oil. In a separate larger bowl, whisk together flour, corn meal, sugar, baking powder and salt. Stir wet ingredients into dry until just combined. Spoon into greased muffin pan and cook at 400 degrees for 20 minutes or until lightly browned on top. Makes about 10 muffins.

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