|Vegan Corn Muffins from your Own Mix|
When I became vegan, I veganized her recipe - then converted it into a mix for the pantry. It is a "Northern" (US) Cornbread - somewhat sweet, but no added fats (whereas Southern Cornbreads tend to be non-sweet, and saltier with added fat/lard/butter). If you prefer a Southern flavour, you might want to reduce or omit the sugar.
Vegan Cornbread Mix
3 cups Flour (I use unbleached, all purpose here)*
3 cups Cornmeal
1/2 cup sugar
3 Tablespoons Baking Powder
1/4 cup Arrowroot Powder or Tapioca Starch (this subs for eggs)
Scant Tablespoon Salt
To make a Batch of Muffins:
2 cups Cornbread Mix
1 Cup Water
1/2 cup Applesauce
(of course, if you like, you can add your favorite stir-ins, like whole bits of corn or green chilies)
Fill prepared muffin tins, and bake in a preheated oven at 425degrees Fahrenheit for 25 minutes, or till they begin to turn golden brown on top, and are firm to the touch. This recipe makes about 9 muffins in my large tins.
*I tried once making these with Whole Wheat Pastry Flour in place of the Unbleached, All Purpose, and while the results were okay, they didn't turn out "like Mom's"- which is what I'm going for here.
I bake these in a lightly oiled non-stick muffin tin. I am not sure that the oil is absolutely necessary, but I've tried paper liners and those do not work well (muffin sticks to the paper for several hours following baking).