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Corn Muffins

What you need: 

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

What you do: 

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.

Preparation Time: 
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This recipe made a lot.  I don't know if I did something wrong or what, but there was more than would fit in my muffin tin.  No matter, though, I used the extra batter to make something my mom used to make for me years ago--corn pancakes.  Seriously, try it with this recipe, it's so good!


batter was thicker than i expected but they came out perfect! just fine all by themself


These muffins rocked my world. I beat the wet stuff with my electric mixer so it got really light and fluffy and added the sugar to that as well. They turned out great, really light and airy and sweet. Delicious with a big bowl of the sweet and spicy chili from this site.


these came out GREAT!!! i used vanilla almond milk, agave and spelt flour and blueberries...yummmmmmmmm!  thanks!

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