Vegan Agave Cornbread Muffins
January 9, 2009 at 8:16 am 9 comments
I had another pantry success tonight and just had to share a new recipe. I had some butternut squash in the freezer from some time ago and also some apples (that were not really tasty raw because they were getting old, but cook for cooking). My family LOVES the Sweet Potato, Squash, and Apple Soup that I’ve posted about before, and it’s a great pantry recipe. I didn’t have any sweet potatoes, but I just adjusted the recipe accordingly.
The new recipe comes via the delicious cornbread muffins I made to go with it. Oh my yumminess. Now, I’ve made lots different cornbread muffins in the past, but I’ve never had one that I loved. They were always a bit too dry for me. But this one has applesauce in it and that did the trick. They are super moist and perfect. I found this recipe on the All Recipes site. Sorry, no photos this time. I was going to take some, but then my pregnancy appetite and forgetfulness kicked in and I ate them too fast while forgetting that I even wanted to take photos in the first place.
Check it out and enjoy!
Vegan Agave Cornbread Muffins
This recipe makes about 9 small muffins. Great for the 3 of us, but those of you with larger families will probably need to double it.
- 1/2 cup cornmeal
- 1/2 cup whole-wheat pastry flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup applesauce
- 1/2 cup soy, almond, rice, or hemp milk
- 1/4 cup agave nectar or maple syrup
- 2 tablespoons olive oil
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a muffin pan.
- Combine the cornmeal, flour, baking soda, and salt in a large bowl; stir in the applesauce, soy milk, and agave nectar. Slowly add the oil while stirring. Pour the mixture into the muffin pan.
- Bake in the preheated oven until a toothpick or small knife inserted in the crown of a muffin comes out clean, 15 to 20 minutes.
Entry filed under: Muffins.
Happy Foody 
1.
flipflopmamma | January 9, 2009 at 5:16 pm
Oh, these sound fabulous! I love cornbread, any kind. Even the kind my grandma used to make that isn’t sweet 🙂
2.
Denise Punger | January 9, 2009 at 7:34 pm
This is a great “pantry” recipe. I have a lot cornmeal and did not know what to do with it.
3.
Niki | January 9, 2009 at 9:21 pm
Agave is so great to cook ANYTHING with! I use it when I bake and it calls for sugar.
I love cornbread so I’ll have to try these.
Thanks!
4.
flo @ yielded heart | January 10, 2009 at 8:34 am
We’ve been happy with the cornbread recipe from Veganomicon, but I sure would like to try this one.
5.
Jentree | January 13, 2009 at 11:47 pm
These sound great! I actually think I have all the ingredients, so I think I’m going to make some. They will go perfect with my Simply Lovely Carrot Soup from How it All Vegan. Excited!
6. Yummy in my Tummy! « Finding True Serenity | January 16, 2009 at 4:24 pm
[…] Our neighbor had shared with us some homemade beef vegetable soup and we paired it with some vegan agave cornbread muffins (absolutely delish BTW) and a spinach apple […]
7.
findingtrueserenity | January 16, 2009 at 4:37 pm
Oh my freakin goodness! This were AMAZING! I posted about these little goodies along with the rest of our meal here…
http://findingtrueserenity.wordpress.com/2009/01/16/yummy-in-my-tummy/
Thank you, thank you, thank you! All other vegan cornbreads do seem awefully dry but these were simply wonderful. Everyone was asking for seconds! 🙂
8.
lauren | February 9, 2009 at 6:48 pm
these were so good! i added a little baking powder because i’ve never seen a cornbread recipe that didn’t call for it. they were great! i will double the recipe next time, because they went fast and i like to eat them for breakfast the next morning with a little jam. yum! thanks so much for posting this. i’ve been on the lookout for the perfect slightly sweet cornbread recipe since going vegan and this is it!
9.
Julie | June 9, 2009 at 9:13 pm
These seem delicious and I’d like to try them. But can you tell me what kind of cornmeal is needed – fine, medium, coarse? I never know which kind to buy.