Try these dinner muffins with warm, gooey cheese inside with soup and salad.
Yield: 12 muffins
Time: 40 minutes
Tools
- large bowl
- wooden spoon
- medium bowl
- whisk
- non-stick muffin pans
Ingredients
- ¾ c cornmeal
- ½ c white flour
- ½ c whole wheat flour
- 1 T baking powder
- ½ t salt
- 1 c milk
- ⅓ c aquafaba or 2 flax eggs
- 2 T vegetable oil
- 2 T agave syrup
- 1 c cheddar cheese, grated or 1 c cheddary sauce or mozzarella sauce (shown)
Directions
Preheat oven to 400.
Combine cornmeal, both flours, baking powder, and salt in the large bowl.
Whisk together milk, aquafaba, oil, and agave in the other bowl.
Add the wet ingredients to the dry, and mix until just combined.
Cheese: If using grated cheese, fold it in now. Otherwise, continue.
Fill each muffin tin about halfway.
Cheese: If using sauce, add a spoonful to each muffin, and gently push it down so that the muffin batter covers the top.
Bake for 20-25 minutes, until golden.
Serve warm.
Notes
Adapted from Vegetarian Cooking for Everyone (read my review).
Buy it:
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