Cornbread Muffins

cornbread muffins

 

 

 

 

1 cup non-dairy milk
2 teaspoons apple cider vinegar
1 cup unbleached flour
1 cup cornmeal
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons coconut oil, melted
2 tablespoons unsweetened applesauce
1 cup corn kernels, thawed, if frozen
maple syrup, optional
non-dairy butter, melted, optional

Preheat oven to 350°

Place paper cup liners in muffin tin. Or lightly spray tin with cooking spray.
In a small bowl mix milk and apple cider vinegar. Let stand to curdle.
In a medium mixing bowl, stir together flour, cornmeal, sugar, baking powder, baking soda, and salt.
Make a well in center of dry ingredients.
Add milk mixture, oil and applesauce.
Stir the wet ingredients.
Then mix wet and dry together until dry ingredients are moistened.
Do not overmix.
Fold in corn kernels.
Fill each muffin tin almost up to the top with batter.
Bake 18 to 22 minutes.
Tops should feel firm to touch. Knife inserted in center should come out clean.

Servings: 12 muffins

Note: Best eaten when warm. Maple syrup and melted, non-dairy butter are great drizzled on top of muffins.

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