Dairy, Egg and Nut Free Corn Muffins

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Ingredients

1/4 cup dairy-free shortening, melted
1 1/2 cups dairy-free buttermilk (1 1/2 c. soy or rice milk mixed with 1 1/2 T. white vinegar, let sit 5-10 minutes)
2 tablespoons water
1 1/2 cups yellow cornmeal
1/2 cup unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon granulated sugar
1/2 teaspoon baking soda
1/2 teaspoon salt

I make these muffins every time I serve chili for dinner because I can’t imagine a more perfect match. They are simply mixed in one bowl and make yummy regular sized muffins or mini muffins. In fact, I make the mini’s more often because my kids love to grab 2-3 of them at dinner.

Submitted by:
Kelly Rudnicki Kelly Rudnicki is the author of the bestselling “The Food Allergy Mama’s Baking Book” and “Vegan Baking Classics”. She also spends much of her free time advocating for food allergy awareness and improving school nutrition.

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MAKE IT

Preheat oven to 450ºF, and spray a 12-cup muffin pan (or alternatively spray a mini muffin pan) with dairy-free baking spray.
In a medium bowl thoroughly combine all ingredients with a rubber spatula.
Fill prepared muffin cups with batter, and bake 18 to 20 minutes (10 minutes for mini muffins), or until cake tester comes out clean.

CLEAN IT

Corn and soy are two of the top genetically modified crops, so opt for certified organic cornmeal and soy milk for this recipe. Learn more about GMOs.