Maple Cranberry Corn Muffins


By Katherine Baker from kbaked 

Serves 12 

3⁄4 c almond or soy milk
1 tsp vinegar
1 c cornmeal
1 c oatflour
2 tsp baking soda
1 tsp baking powder
1⁄2 tsp salt
1 can (15 oz.) Libby’s® Whole Kernel Sweet Corn (drained and divided; 1/2 cup pureed, 1/2 cup left as whole kernels)
2 tbsp vegetable oil
1⁄2 c cranberries
3 tbsp maple syrup

Preheat oven to 350 degrees.

To prepare buttermilk, combine almond milk/soy milk and vinegar in small bowl and set aside to curdle for at least 10 minutes.

In large bowl, combine cornmeal, oat flour, baking soda, baking powder and salt.

Use food processor or blender to puree 1/2 cup corn until a smooth paste.

Add corn puree, vegetable oil, and almond milk mixture to dry mixture. Mix gently until combined.

Add corn kernels, cranberries, and maple syrup and mix gently. 

Line muffin tin with muffin liners or grease well with vegetable oil. Fill each tin with 3/4 of the way full and place in oven for 15-20 minutes, until golden.

Allow to cool and serve with maple butter or alongside hearty bowl of soup.