I’ve been up to my nightbreed baking bollocks again. This time I really, REALLY wanted cornbread muffins. I can’t help what my batshit head decided in the smaller hours of the night, I just listen to it.
I followed this recipe, but because I’m slightly awkward, I used egg replacer, and oat milk. This isn’t because I’m vegan because I’m not. I eat eggs, but unless I’m making scrambled eggs or an omelette, I use a replacer. Why? Well, because it keeps for absolutely ages, and a small tub of the stuff is the equivalent of forty-five eggs. It’s economical. I also prefer oat milk and favour Oatly Barista because it’s seriously creamy.
This is a small batch recipe, and will yield six standard size muffins, but I used a mini muffin tray, so I got twelve.
Shit you’ll need:
- 1/2 cup of cornmeal. I used Dunn’s River fine cornmeal.
- 1/2 cup of plain flour.
- 1/2 tsp of baking powder or bicarb.
- 1/4 sugar.
- 1/2 tsp salt.
- 1/2 cup of oat milk.
- 1 tsp of egg replacer.
- 2 tblsp of water.
- 1/4 cup of melted butter, or oil.
- 1 tblsp of honey.
I’ve added the list of things I actually put in which is almost the same as the original recipe from Meg Herbert. She clearly knows how to muffin. They were seriously soft, squishy, and beautifully moist.
I say were, cos I’ve scoffed the fucking lot. 😎
