Name: Maple Corn Muffins
Yield: Makes 12
Ingredients: 1½ Teaspoons Apple Cider Vinegar; 2 Cups Corn Kernels, Canned, Fresh or Frozen, Thawed and/or Washed; 1 Cup White or Yellow Corn Meal, Finely Ground; 1 Cup Maple Syrup; 2 Cups White Whole Wheat Flour; 2½ Teaspoons Baking Powder; 1¼ Cups Plain Non-Dairy Milk; ½ Teaspoon Salt; ½ Teaspoon Baking Soda; ¼ Cup Olive Oil; 2 Tablespoons Flaxseeds, Ground; 1 Tablespoon Non-Dairy Margarine or Coconut Oil; Pinch Freshly Ground Black Pepper

Preparation info

Makes
12

Difficulty
Easy

Appears in

Vegan Desserts

By Hannah Kaminsky

Published 2015

About

My favorite way to eat cornbread is with a generous drizzle of pure maple syrup over the top, soaking in and saturating the already-moist crumb, but that can sure get messy. It was only a matter of time before the two became fused together in one perfect package—a sweet, hearty muffin that simply begs to be toasted and slathered with a buttery spread.