Squash Corn Muffins(Vegan)
- Ready In:
- 35mins
- Ingredients:
- 10
- Serves:
-
18
ingredients
- 1 1⁄2 cups cornmeal
- 1 1⁄2 cups flour
- 1 tablespoon baking powder
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 1⁄2 lbs zucchini or 1 1/2 lbs yellow squash, grated
- 10 ounces bag frozen corn
- 1 teaspoon basil
- 1⁄2 cup molasses
- 1 1⁄2 cups 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.