vegetarian egg replacer plus water needed to replace 2 eggs
1 1/2teaspoonfreshly grated orange peel
Instructions
Heat oven to 400° F. Line a 9-inch baking pan with parchment paper and spray with nonstick baking spray. If making muffins, spray a 12-cup muffin pan with nonstick baking spray.
Whisk flour, cornmeal, sugar, baking powder and salt in a medium-sized mixing bowl.
Whisk almond milk, Pure Blends™ Coconut Oil Plant-Based Butter, egg replacer mixture and orange peel in another bowl.
Add the dry ingredients to the liquid ingredients in two batches and stir until blended. Pour into prepared pan.
Bake 20 to 25 minutes (or 12 to 15 minutes for muffins) until pick inserted in center comes out clean. Serve with more of the Plant-Based Butter or your favorite jam.