1/2 cup canola oil
1/2 cup maple syrup
1 1/4 cups soy milk
2 teaspoons apple cider vinegar
2 teaspoons vanilla
1/2 cup sugar
1 1/2 cups cornmeal
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
Preheat oven to 350°F. Oil a 12-cup muffin pan.
Mix all wet ingredients in a medium bowl. Mix all dry ingredients in a large bowl. Whisk the wet ingredients into the dry ingredients. Do not overwork the batter.
Spoon batter into prepared pan. Bake 25-27 minutes or until knife inserted in the middle comes out clean. Let cool about 15 minutes. Remove from pan and let cool completely on wire rack.
Variations: For blueberry corn muffins add 1 1/2 cups blueberries to the batter. For orange corn muffins substitute the juice and zest of 2 oranges (about 1 cup juice and 5-6 tablespoon zest) for the soymilk.