Vegan Cranberry Corn Muffins

🧂 Ingredients

• 1 cup non-dairy milk
• 1 tsp. apple cider vinegar
• 2 tbsp. ground flaxseeds

  flaxmeal
• 6 tbsp. water
• 1 1/2 cups fine cornmeal
• 1 1/4 cup all-purpose flour
• 1 tbsp. baking powder
• 1/2 tsp. salt
• 1/4 tsp. cumin
• 1/4 tsp. smoked paprika
• 1/4 cup neutral oil
• 1/4 cup sugar
• 1/4 cup pure maple syrup
• 1 cup cranberry reserves or jam

Instructions

• 1 Preheat the oven to 400 degrees F. Spray a muffin pan with cooking spray.
• 2 In a small mixing bowl, whisk together the non-dairy milk with apple cider
  vinegar. Let sit for 5 minutes to curdle, this will give the muffins a
  buttermilk taste.
• 3 In another small cup, mix together the water and flaxmeal and let rest until
  gelled together.
• 4 In a large bowl or kitchen stand mixer [https://amzn.to/4icaokF], add the
  cornmeal, flour, baking powder, salt, cumin, paprika, and sugar. Stir until
  combined.
• 5 Combine the flaxmeal mixture to the apple cider vinegar mixture and add the oil
  and maple syrup. Whisk together and then add to the cornmeal mixture. Stir until
  fully combined.
• 6 Divide the batter into the 12 muffin cups, filling about 2/3 fill. Bake for
  15-20 minutes until golden brown and a toothpick inserted into the center comes
  out clean.
• 7 After the muffins cool, spoon the cranberry preserves into a pastry bag fitted
  with a large round tip. Push the tip of the bag through the top of the muffin
  and squeeze 1 to 2 tablespoons of preserves into the middle. Repeat for each
  muffin.

Nutrition Info