Sweet (Berry) Corn Muffins

Makes 12 muffins.

1 1/2 C. All-Purpose Flour
3/4 C. Cornmeal
1/2 C. Raw Cane Sugar
4 tsp. Baking Powder
1/4 tsp. Salt
1 tsp. Ener-G Egg Replacer, plus 1 tbsp. Warm Water
1 C. Unsweetened Almond Milk (or preferred milk substitute)
1/4 C. Unsweetened Applesauce
1 tsp. Pure Vanilla Extract
1 C. Choice Fruit (Raisins, Blueberries, Cranberries, Raspberries, etc.)
Optional: Zest of 1 Lemon

Preheat oven to 400 degrees Fahrenheit.

In large mixing bowl, mix dry ingredients thoroughly (flour, cornmeal, sugar, baking powder, and salt). In a separate bowl add 1 tbsp. warm water to 1 tsp. of Energ-G Egg Replacer and whisk until mixed. This equals one large egg. Add Energ-Egg Replacer along with other wet ingredients to dry mixture. Add berries last by folding them into batter. Do not over-mix or muffins will become dense.

Use nonstick muffin pan or line muffin pan with muffin liners. Pour batter into pan/liners and bake on center rack for 15-20 minutes, or until toothpick comes out clean. Let muffins cool for 5 minutes before removing from pan.