Corn Muffins

• 3 tablespoons vegan butter, as needed
• 1 cup fresh or frozen corn kernels, thawed if frozen
• 1 cup plain unsweetened vegan milk
• 1 tablespoon apple cider vinegar
• 3 tablespoons packed brown sugar
• 2 tablespoons applesauce
• 1 cup unbleached all-purpose flour
• 3/4 cup medium-grind cornmeal
• 1 teaspoon sea salt
• 2 teaspoons double-acting baking powder
• 1/4 teaspoon baking soda

1. Preheat the oven to 400F.
2. Prepare a 12-muffin tin by generously greasing 10 of the tins with butter.
3. Combine the thawed corn, milk, vinegar, sugar, and applesauce in a blender.
4. Blend for 10 seconds to break up the corn kernels.
5. Set aside.
6. In a medium bowl, combine the flour, cornmeal, and salt.
7. Sift in the baking powder and baking soda.
8. Whisk to combine.
9. Make a well in the middle of the flour mixture and add the milk mixture.
10. Fold together gently to combine; do not overwork the batter.
11. Transfer 1/4 cup batter to each of the 10 buttered muffin tins.
12. Bake until they are light golden brown and a toothpick inserted in the center of the muffin in the middle tin comes out clean, about 15 minutes.
13. Cool the muffin tin on a wire rack for 5 minutes.
14. Remove the muffins to the rack and continue to cool them for 5 more minutes before serving.

butter, corn kernels, milk, apple cider vinegar, brown sugar, applesauce, flour, cornmeal, salt, doubleacting baking powder, baking soda

Taken from www.cookstr.com/recipes/corn-muffins (may not work)