Vegan Cornbread Muffins

Makes about 18
Preheat oven to 425, and prep a muffin tin with lightly greased cupcake liners.


Ingredients

2 1/4 c medium grind cornmeal
1 c AP flour
2 tsp baking powder
1/2 tsp baking soda
2 1/2 tsp salt
2 Tbsp maple syrup
2 Tbsp ACV
2 C plant milk
1/2 cup melted plant butter


Instructions

Whisk the dry ingredients together. Add the remaining ingredients and gently mix until fully incorporated. Use a 2 Tbsp cookie scoop (or improvise) to spoon the mixture into the cupcake liners-- you can fill them quite full because the rise is minimal.

Bake for ~15 minutes, until a toothpick comes out cleanly. Cool in the pan for 10 minutes, then move the muffins to cool on wire rack.

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This recipe also works for a 12-inch diameter cast iron skillet, although it should be preheated and greased with plant butter, and cooking time may be a couple minutes longer.