I came up with an easy vegan cornbread muffin recipe, then added goat cheese. I know… here I am again with that “I’d be vegan except for goat cheese” thing.
Still. They are delicious, and the tangy bite inside is perfect!
Goat Cheese Corn Muffins
1 cup cornmeal (Bob’s Red Mill)
1 cup ap flour (Bob’s Red Mill Gluten Free)
2 teaspoons baking powder
1 egg (Ener-G replacer)
2 tablespoons maple syrup
1 cup almond milk
2 tablespoons olive oil
1-2 tablespoons honey goat cheese
Combine cornmeal, flour, baking powder. Prepare Ener-G egg, add egg, maple syrup, milk, oil. Stir until just combined. Pour* into prepared pan or muffin cups. Bake at 375 for 10-20 minutes (10 for mini muffins, longer for larger muffins or baking pan).
*If adding goat cheese to muffins, fill muffins less than half full. Add small amount of goat cheese to middle, fill to just under full.
Come back later to see what we ate these with…
Anyone have a half of a guess what we ate these with?
Many of you have been asking about my bowls…
These are my Cali Bowls. They have a lip on them, so they make GREAT dip bowls…
The ‘dipee’ is able to scoop easily!
They are colorful and cute and SO practical… as you see I use them All The Time!
GOOD NEWS ! All of you wanting these bowls? There are two stacks that are FIFTY PERCENT OFF right now in my shop!!
Get them before they are gone – these are useful and practical, fun bowls!
So… any guesses as to what we ate the corn muffins with?