Vegan Corn Muffins

• 1 cup almond milk (or your favorite non-dairy milk)
• 2 teaspoons apple cider vinegar
• 1 cup all purpose flour
• 1 cup cornmeal, medium ground
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons refined coconut oil, melted
• 2 tablespoons unsweetened applesauce
• 1 cup corn kernels (thawed if using frozen)

1. For the Corn Muffins:
2. Preheat oven to 350 F. Lightly spray a muffin tin with cooking spray.
3. Measure out the milk and add the apple cider vinegar to it, then set aside to curdle.
4. In a medium mixing bowl, mix together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Make a well in the center and add in the milk, oil and applesauce. Stir together the wet ingredients in the well. Then mix the wet and dry together just until the dry ingredients are moistened, being careful not to overmix. Fold in the corn kernels.
5. Fill each muffin tin most of the way with batter. Bake for 18 to 22 minutes. Tops should feel firm to the touch and a knife inserted through the center should come out clean.
6. Remove from oven and when cool enough to handle (usually 10 minutes or so), transfer muffins to a cooling rack to cool the rest of the way.

almond milk, apple cider vinegar, flour, cornmeal, sugar, baking powder, baking soda, salt, coconut oil, unsweetened applesauce, corn kernels

Taken from www.epicurious.com/recipes/member/views/vegan-corn-muffins-52950061 (may not work)