Move over dinner rolls, and make way for… corn muffins! Maybe it’s my midwestern background, but I love corn, especially in the form of these sweet & savory muffins.
These naturally sweetened with maple syrup and studded with little flecks of rosemary. They’re vegan, but no one has to know that. Almond milk substitutes perfectly for milk, and a bit of apple cider vinegar helps them rise (without the egg). They’re a bit on the crumbly side, but come to think of it, good cornbread should be golden and crumbly…
Make a double batch, and set aside the extras to make poblano cornbread stuffing.
Happy Thanksgiving & happy baking!
- 1 cup cornmeal
- 1 cup spelt flour (or regular ap flour)
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons finely chopped rosemary
- ¾ cup unsweetened Almond Breeze Almond Milk
- ½ cup maple syrup
- ½ cup canola oil
- 1 teaspoon apple cider vinegar
- Preheat oven to 350 degrees.
- In a large bowl, whisk together all of the dry ingredients.
- In a smaller bowl, whisk together the wet ingredients.
- Pour the wet ingredients into the bowl with the dry ingredients and, using a wooden spoon, stir together until just combined. Don't overmix.
- Fill muffin cups ¾ of the way full, and bake 18-20 minutes.
- Let them cool in the pan for 5-10 minutes, remove them, and let them finish cooling on a wire rack.
Oat flour or a gluten free blend will likely work in place of the spelt flour, I didn’t try it so I don’t know what the exact result would be.
I tried out a variety of types of cornmeal, and I like this one best for the muffin texture.