Vegan Cornbread

This little recipe is from allrecipes as well.

The recipe is as follows:

Ingredients

• 1 1/2 teaspoons egg replacer (dry)
• 2 tablespoons water
• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 2 teaspoons baking powder
• 2 tablespoons white sugar
• 2 tablespoons vegetable oil
• 1 cup water
• 1/2 teaspoon salt

Directions

1. Preheat oven to 450 degrees F (230 degrees C). Grease six muffin cups or line with paper muffin liners.
2. In a small bowl, beat together egg replacer and water. In a separate bowl, combine cornmeal, flour, baking powder, sugar and salt. Add egg mixture, oil and water; stir until smooth. Spoon batter into prepared muffin tins using approximately 1/2 cup for each muffin.
3. Bake in pre-heated oven for 10 to 15 minutes, until a toothpick inserted into the center of a muffin comes out clean. 
4.  

Now the pictures people posted on allrecipes.com looked nice and fluffy. Mine came out, well, kind of sad and forlorn. For one thing, they were not even close to done after 15 minutes, and I made sure to preheat AND my oven is always right on target for temperature. It took an extra 10 minutes to get them cooked all the way through. I followed the directions with one change- palm sugar instead of white refined sugar. They were tasty little muffins nonetheless. Perfect for soaking up the eat that was emanating from the potent chili I made.