Maple Corn Muffins
When I was a little girl, I have fond memories of being at a diner with my grandparents and ordering these jumbo corn muffins, cut in half width-wise, toasted, and slathered (truly slathered) with butter. Definitely one of my most favorite morning childhood treats.
These days, I am not slathering butter on jumbo muffins, but it doesn't mean I can't enjoy a refreshed, healthier version. This take on a classic is a delicious one, and rather than jumbo, they are so small you can eat two!
To make my take on this classic, preheat your oven to 400 degrees.
In a large mixing bowl, combine the following ingredients, whisking as you go to keep it smooth:
1 cup yellow corn meal (Polenta)
1 cup all-purpose flour
1 TBSP baking soda
1 tsp kosher salt
1 cup oat milk
2 liquid vegan egg replacer
4 ounces melted vegan butter
1/4 cup maple syrup
Fill a 12-cup silicon baking tray (or a regular 12-cup baking tray with paper cups,) making sure you distribute the batter equally.
Bake for 18-20 minutes until a toothpick comes out dry from the center.
Serve hot or toast later and slather with whatever you like!