Maple Cornbread Muffins
Serves 9 -10
I love serving these easy 10-ingredient cornbread muffins at Thanksgiving dinner or with a big bowl of chili. Made with almond milk, apple cider vinegar, and oil, they're secretly vegan!
Ingredients
- 1 cup cornmeal
- 1 cup spelt flour, or regular all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon sea salt
- 2 tablespoons finely chopped rosemary
- 3/4 cup unsweetened Almond Breeze Almond Milk
- 1/2 cup maple syrup
- 1/2 cup canola oil
- 1 teaspoon apple cider vinegar
Instructions
- 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 3/4 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.