In preparation for Sweet Inde Bakery's first event at the Women with Disabilities: A Healthcare Workshop at the Disability Empowerment Center on June 3rd, 2010 from 1-8pm, I have created a new vegan cornbread mini-muffin recipe. I will be facilitating a baking demonstration from 4:15-5:15 of the cornbread to complement a mexican meal. I was asked to create a healthy and easy to make recipe.
Here is the recipe:
Pre-heat oven for 450 degrees
1/2 cup cornmeal
1 cup of whole wheat flour
4 tablespoons baking powder
1 teaspoon salt
1/2 cup naturally sweetened whole kernel corn
2 tablespoons of flaxseed meal mixed with 6 tablespoons of water
1 cup of soy milk
1/2 cup unsweetened applesauce
1/2 sugar (optional)
Mix all dry ingredients in a small bowl. Mix all wet ingredients in a different small bowl. Pour the wet ingredients into the dry ingredients. Mix ingredients with a spoon. Prepare mini-muffin pans with mini-muffin liners. Pour the ingredients into the mini-muffin liners and fill the liners almost full. Bake for 10 minutes. To see if the muffins are done, stick a knife into the middle of one. If the knife comes out clean, then they are done!
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