Cheddar Rosemary Cornbread Muffins
1 1/2 cups white whole wheat flour
1/2 cup stone ground cornmeal
1/4 cup vegan cheddar style spread (I love Wayfare Cheddar Cheese Spread)
1 cup nondairy milk
1/4 cup vegan butter
1/8 cup sugar
1/2 small lemon, squeezed
2 tablespoons fresh rosemary
salt and pepper, to taste
1. Preheat oven to 450 degrees F. Mix all ingredients in a large bowl.
2. Spray a mini muffin tin with nonstick cooking spray and fill the first 16 cups with the batter.
3. Place in oven, and check them in 15 minutes; when done, the tops should no longer be wet.
Source of recipe: Submitted to WayFare by feedmeimcranky.