Wheat free all vegan butterscotch chip corn meal muffins (for Austin with love :) Recipe
I warn you now in my Italian mothers house things were done when they taste right look right and smell right! It didn't go by timer! A cup can be a good handful and a tsp an approximate pinch! But I used measuring cups for this lol
Ingredients
- 2 cups of cornmeal
- 1 cup of brown rice flour
- 200ml of vanilla soy milk
- 1 small banana
- 2-3 tbsp of brown sugar
- 6 tsp of baking powder
- about half a pack of butter scotch chips 250 g bag
- water (about 1 cup)
Directions
- Blender together your banana and vanilla soy milk smooth, but not frothy. You are going to use about 3/4 cup of that.
- Mix everything together in a bowl in order. Add the water last adding a bit at a time. It is all about consistancy.
- Place into papered muffin pans.
- Bake at 375 for about 20 min. This can vary depending on your oven. I didn't find they brown. We took them out when the chips were starting to melt but not gone completely.
- Enjoy! Found these were best the day of. Not bad the day after alittle dry but the kids didn't seem to mind at all!
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 54g | |
| Recipe makes 12 servings | |
| Calories 164 | |
| Calories from Fat 8 | 5% |
| Total Fat 0.96g | 1% |
| Saturated Fat 0.29g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 633mg | 26% |
| Potassium 73mg | 2% |
| Total Carbs 35.43g | 9% |
| Dietary Fiber 1.5g | 5% |
| Sugars 3.77g | 3% |
| Protein 2.83g | 5% |
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Comments
April 28, 2010Cool sounding vegan recipe, PrincessBB. We'll give them a try and see if our kids like them as much as yours!
