I saw a recipe for corn muffins the other day, and I mentioned to that person that I love cornmeal muffins and would be looking forward to trying it. Well, I do love them, but I ended up taking one of my own old recipes, veganizing it, and adding something totally unique to make it special.
Here’s my recipe:
1 1/4 cups unbleached white flour
1 cup Bob’s Mill corn meal
1/4 cup granulated turbinado sugar
4 tsp. baking powder
1/2 tsp pink Himalayan salt
1 Tbsp. flax meal
1 tsp. freshly ground PINK peppercorns
1/2 cup dried cranberries, chopped
1 tsp. Bragg’s apple cider vinegar (followed by …)
1 cup unsweetened vanilla almond milk
1/4 cup unsweetened applesauce
1 Tbsp. extra virgin olive oil
Whisk the dry ingredients together until well blended and add the cranberries. Stir to mix.
In a large measuring cup, measure the cider vinegar; add the almond milk to the one-cup level. This gives a nice rich, buttermilky consistency and taste. Stir in the applesauce and oil until all ingredients are well mixed.
Make a well in the dry ingredients and pour in the liquid. Stir with a wooden spoon just until mixed. Do not over-mix.
Spoon into parchment-lined muffin tin, and bake at 400°F for 23 minutes. Test for doneness with a toothpick or cake tester.
Remove from oven and let cool on a wire rack.
Now, get corny!