Maple Cranberry Corn Muffins


By Katherine Baker with 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 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.