Ingredients

The following ingredients have 4 Servings
  • 1 1/4 cups All Purpose Flour ((156g))
  • 1 cup Yellow Cornmeal ((156g))
  • 1/2 cup Light Brown Sugar ((100g))
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 cup Soy Milk ((240ml) or Almond Milk)
  • 1 Tbsp Apple Cider Vinegar
  • 2/3 cup Vegan Butter ((150g))
  • 2 Tbsp Maple Syrup
  • 1 1/2 cups Whole Sweet Corn Kernels (Canned, Drained)

Instruction

  • Preheat the oven to 350°F (180°C). Spray a muffin tray with non-stick spray.
  • Sift all purpose flour into a mixing bowl and add the yellow cornmeal, light brown sugar, baking powder, baking soda and salt. Mix together.
  • Add the apple cider vinegar to the soy milk and set aside to curdle.
  • Add the vegan butter to a microwave safe bowl. Microwave in 30-second intervals bringing it out to stir every 30-seconds until the butter is melted.
  • Add the soy milk and apple cider vinegar mix and maple syrup to the melted butter and whisk together.
  • Pour the wet ingredients over the dry ingredients and mix into a batter. Don't overmix.
  • Add in the canned whole sweet corn kernels (drained) and fold them into the batter.
  • Divide the batter evenly between the muffin partitions of your prepared muffin tray.
  • Bake for 20 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
  • Allow to cool for a few minutes before removing them from the muffin tray and placing them onto a wire cooling rack to cool completely.