bluecurlystraw (bluecurlystraw) wrote in vegancooking,
bluecurlystraw
bluecurlystraw
vegancooking

Replacing baking powder in cornbread

I committed the cardinal sin of not checking to make sure I had all the ingredients before starting a recipe.  Halfway through measuring out the ingredients for my corn muffins I discovered I have no baking powder (how can I not have baking powder???).  My chili is burbling away on the stove, so I can't run to the store, is there any adjustment I can make to the recipe to compensate for no baking powder?  I was thinking upping the baking soda and adding more vinegar might work, a la wacky cake.

ETA: doubling the lemon juice and baking soda worked pretty well.  They weren't quite as rounded as usual, but otherwise were just dandy.

Bryanna's Corn Muffins

DRY MIX:
1 c. stoneground cornmeal
3/4 c. wholewheat pastry flour or unbleached white flour
1/3 c. soy or chickpea flour
1/4 c. sugar
1 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
WET MIX:
1 T. lemon juice with nondairy milk to make 1 and 1/4 c.
1/4 C. unsweetened smooth applesauce
2 T. oil or melted non-dairy margarine

Whisk the dry Mix ingredients together in a medium bowl. Whisk or blend the wet Mix ingredients together and add to the Dry Mix. Mix briefly and pour into the hot skillet.  Bake the batter in 12 greased muffin cups for about 25 minutes at 400 degrees F.


Tags: substitutes-baking powder
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