Squash Corn Muffins(Vegan)
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
18
ingredients
- 354.88 ml cornmeal
- 354.88 ml flour
- 14.79 ml baking powder
- 4.92 ml baking powder
- 9.85 ml baking soda
- 680.38 g zucchini or 680.38 g yellow squash, grated
- 283.49 g bag frozen corn
- 4.92 ml basil
- 118.29 ml molasses
- 354.88 ml water
directions
- Have the corn partially thawed before starting.
- Preheat oven to 375 degrees.
- Mix all ingredients in large mixing bowl. Don't overmix. Pour batter into 18 lightly oiled muffin cups.Bake muffins for 25 minutes and allow to cool before removing from tins.
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Reviews
-
I haven't made these, but if they have no taste as ladypit says, it's because they have no salt. People! Salt is your friend in baking. Use it unless you have a health issue that prevents its use. A good rule of thumb is 1/2 tsp. salt to 1 1/2 cups flour. No salt = no taste. A good sea salt would be nice.