Vegan Corn Muffins

1. Preheat oven to 350, grease muffin tin.
2. In medium bowl, wisk together soymilk and vinegar and set aside. (*I used red wine vinegar as I had to apple cider)
3. In large bowl, mix together dry ingredients.
4. Add oil and syrup to soymilk mixture. Wisk with a wire wisk or fork until foamy and bubbly, about two minutes.
5. Pour the wet ingredient into the dry and mix together using a large wooden spoon or a firm spatula. Pour batter into the prepared pan and bake 15-20 minutes, until a toothpick inserted into the center comes out clean.

post punk kitchen (theppk.com)

12 medium muffins (cupcake size)

15

notes from original recipe say:
This is a delicious basic vegan cornbread. It is moist and crunchy and corntastic. It is not a sweet bread, but a bread to be savored with soup or smothered with guacamole. For best results, use old-fashioned cornmeal.

2 cups cornmeal

1 cup flour

2 t baking powder

1/3 cup oil

2 T maple syrup

2 c soy milk

2 t apple cider vinegar

1/2 t salt