Vegan Strawberry-Balsamic Stoneground Cornmeal Muffins

• 1 cup stoneground cornmeal
• 1 1/4 cups whole wheat pastry flour
• 1/2 cup unrefined sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon finely ground sea salt
• 2 teaspoons apple cider vinegar
• 1 1/2 teaspoons vanilla extract
• 2 cups fresh strawberries, washed, hulled and quartered
• 1 tablespoon fresh lemon juice
• 1 cup unsweetened non dairy milk
• 1 tablespoon balsamic vinegar
• 1/4 cup canola or other neutral oil
• extra sugar for dusting tops of muffins

1. Pre heat oven to 350 degrees and line a muffin tin with cupcake liners.
2. Combine quartered strawberries and balsamic vinegar in a small bow,rnstir to coat and set aside.
3. Whisk together dry ingredients (cornmeal, whole wheat flour, baking powder, baking soda, sea salt, sugar) in a large mixing bowl.
4. Add non dairy milk, vanilla extract, apple cider vinegar, lemon juice and oil.rnStir until well combined.
5. Gently fold in balsamic coated strawberries. Do not over mix.
6. Fill lined muffin tins 2/3 full and dust tops with a pinch of extra sugar.rnBake for 18-20 minutes or until tops are lightly brownedrnand a tester inserted into center comes out clean.

stoneground cornmeal, whole wheat pastry flour, unrefined sugar, baking powder, baking soda, salt, apple cider vinegar, vanilla, fresh strawberries, lemon juice, unsweetened non dairy milk, balsamic vinegar, canola, extra sugar

Taken from food52.com/recipes/30154-vegan-strawberry-balsamic-stoneground-cornmeal-muffins (may not work)