Vegan Cornbread Muffins

• 200 ml Corn meal
• 200 ml Whole wheat flour (cake flour)
• 1/4 tsp Salt
• 2 tsp Baking powder
• 200 ml Soy milk
• 50 ml Vegetable oil
• 3 tbsp Molasses syrup (light)

1. Preheat the oven to 180C.
2. Line a muffin tray with muffin cups.
3. Add the A ingredients to bowl and mix together with a whisk.
4. Add the B ingredients to a separate bowl and combine them with a whisk as well.
5. Pour the contents of the bowl from Step 3 into the bowl from Step 2 and lightly mix together with a spatula.
6. Pour the batter into some muffin cups that have been greased with a little oil and bake in the oven for 20 minutes.
7. If you are using a pound cake tin then please bake for 30-35 minutes.
8. I recommend either eating these hot out of the oven or re-heating them in a microwave.
9. Try serving them with butter and syrup or jam.
10. In total these muffins should contain 1558 kcal and 2.7 g sodium.

meal, whole wheat flour, salt, baking powder, milk, vegetable oil, molasses

Taken from cookpad.com/us/recipes/155637-vegan-cornbread-muffins (may not work)