Corn Muffins
Ingredients
- 1 1/2 cups yellow cornmeal
- 1 cup all purpose flour
- 3 tbsp cane sugar
- 3 1/2 tsp baking powder
- 1 1/4 tsp sea salt
- 5 tbsp unsweetened applesauce
- ¼ cup olive oil or 6 tablespoons melted vegan butter
- 1 1/8 cup non-dairy milk
- 1/2 cup corn kernels
Instructions
- Preheat the oven to 350 degrees.
- Line a muffin tin with parchment paper liners.
- In a large bowl, whisk together the cornmeal, flour, organic cane sugar, sea salt, and baking powder. Add the applesauce, melted vegan buttery spread, and non-dairy milk. Add the corn kernels if desired.
- Stir ingredients until combined.
- Let the batter sit for a few minutes – you will see the baking powder react, and the batter will puff up.
- Gently spoon the batter into the prepared muffin tin. Bake at 350 degrees for 16-19 minutes.
- Allow the muffins to cool in the pan for a few minutes before removing