1 canunMEAT Meat-Free Luncheon, diced
1 tbspall-purpose flour
2 cupsall-purpose flour
2 tbspbaking powder
2 tbspgranulated sugar
½ tspfine salt
¼ tspblack pepper
2 cupsalmond milk
½ cupmelted butter (vegan, optional)
4 largeeggs, beaten (or ¾ cup liquid egg substitute)
½ cupchopped leeks
½ cupgrated cheddar cheese (vegan, optional)
1.Sprinkle unMEAT Luncheon with 2 tablespoons flour and mix to coat. Set aside.
2.In a large bowl, combine 2 cups flour, cornmeal, baking powder, sugar, salt and pepper. Stir in almond milk, butter, eggs, leeks, cheese and unMEAT Luncheon coated with flour. Mix batter well.
3.Oil-spray a muffin tray and then dust with flour to coat the bottom and sides of each muffin cup. Scoop batter into each cup, filling it 3/4 full. Bake in a 350F pre heated oven for about 25 to 30 minutes or until a toothpick comes out dry when inserted in the center of a muffin.