1 ½c. Cambrooke All-Purpose Baking mix
½c. corn meal
1T. baking powder
1 ¼c. non-dairy creamer (I used coffeemate orginal unflavored)
2T. egg replacer
1/3c. vegetable oil
3T butter, melted
100g creamed corn
Preheat oven to 350. Put muffin liners in muffin tins or spray with Pam. Combine Baking mix, corn meal, sugar, baking powder and salt in medium mixing bowl. Combine non-dairy creamer, egg replacer (pre-mixed as directed with water), vegetable oil, and butter in a small mixing bowl. Mix well. Add to baking mixture. Stir until just blended. Add creamed corn, if desired. Pour into muffin tins/liners 2/3 full. Bake 18-20 minutes until wooden toothpick comes out clean. Yield 18 muffins.
Recipe: 475.35mg/Recipe; 26.4mg/muffin
If you omit the creamed corn, 390.3mg/recipe; 21.68mg/muffin
The creamed corn gives it a nice, moist consistency, similar to Chi-Chi’s corn pudding. If you omit the creamed corn, it will give you a drier (but still moist) muffin to go along with a no-beans chili.