The kids and I trotted into Trader Joe's last Saturday and nearly ran over a giant dancing box of cornbread. Trader Joe's is busy rolling out their fall fare to the delight of my always-trolling-for-samples children. This weekend, the featured delicacies were all crafted using Trader Joe's Cornbread Mix. Now ordinarily I avoid mixes, but upon perusing the ingredient label, I succumbed to the ardent pleas of my children and purchased a box. I appropriately veganized the add-in ingredients and whipped up a batch of cornbread muffins. After beating my children off with a stick, I had the delight of trying one myself and they were marvelous! Hats off to Trader Joe's for making my dinner a child approved meal tonight!1 box of Trader Joe's Cornbread mix
1/3 cup unsweetened applesauce
1/2 cup oil
3/4 cup rice milk (I used Trader Joe's Original)
Preheat oven to 350.
Grease 10 muffin tins with vegan cooking spray.
Empty the content of the mix into a bowl and add the applesauce, oil, and rice milk.
Stir just until moistened and divide among the 10 tins evenly.
Bake 15 minutes and check with a toothpick for done-ness.
Remove from the tins to a cooling rack immediately.
In addition to the delightful taste and texture, I am extraordinarily pleased to note these muffins did not crumble at all!
