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. 😎