Maple Cornbread Muffins

• 1/4 cup nonhydrogenated vegan margarine, melted
• 1 cup plain soymilk
• 2 Tbs. maple syrup
• 2 tsp. apple cider vinegar
• 1 cup stone-ground cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 Tbs. baking powder
• 1/4 tsp. salt
• 1 cup frozen corn kernels, thawed

1. Preheat oven to 375F.
2. Line 12-cup muffin pan with paper liners.

margarine, soymilk, maple syrup, apple cider vinegar, stoneground cornmeal, flour, sugar, baking powder, salt, corn kernels

Taken from www.vegetariantimes.com/recipe/maple-cornbread-muffins/ (may not work)