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Gluten Free Sweet Cornbread

Ingredients (use vegan versions): 1 1/2 cups unsweetened soymilk 1 1/2 tablespoon apple cider vinegar 2 tablespoon canola oil equivalent 1 egg - EnerG egg substitute 1 cup cornmeal 1 cup millet 3-4 tablespoon ground turbinado vegan sugar (a coffee grinder
works great) 1/2 teaspoon salt 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon powdered ginger 1/2 teaspoon ground cloves Directions: Mix soymilk and vinegar and let sit. In separate bowl mix EnerG egg replacer. Set aside. Mix all dry ingredients in separate bowl. Add the 2 tablespoon canola oil to the soymilk mixture, and add the egg replacer as well. Fold the wet ingredients into the dry mixture. Stir well. Pour batter into well oiled muffin tins (will make 6 large or 12 regular size muffins). Bake at 425 degree F for 20-25 minutes. Serves: 6-12 Preparation time: 25 to cook, 10 more Free recipe and All Free recipe

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