Maple Cranberry Corn Muffins
By Katherine Baker with kbaked
Preheat oven to 350 degrees Fahrenheit.
To prepare buttermilk, combine almond milk/soy milk and vinegar in small bowl and set aside to curdle for at least 10 minutes.
In a large bowl, combine cornmeal, oat flour, baking soda, baking powder and salt.
Use a 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 a muffin tin with muffin liners or grease well with vegetable oil. Fill each tin with 3/4 of the way full and place in the oven for 15-20 minutes, until golden.
Allow to cool and serve with maple butter or alongside a hearty bowl of soup.