Apple Cinnamon Corn Muffins
A twist on a classic corn muffin, perfect for the fall or anytime you a simple breakfast/dessert that's a little different.
Ingredients
- 2 cup almond milk or any non-dairy milk of choice
- 1/2 cup grapeseed oil or other oil of choice
- 1 1/2 cup cornmeal
- 10 tbsp brown sugar
- 1/2 tsp vanilla extract
- 1 tbsp cinnamon
- 1 large apple I used a Rosalynn but any kind will do.
- 4 tsp baking powder
- 1 tsp salt
Optional
- coconut oil or another oil for greasing muffin tins
- vegan butter cut in half and spread while warm
Instructions
- Preheat the oven to 400 F. If you are greasing your muffin tins, do so now. Otherwise, line your tin/s with paper muffin cups. *See Notes
- Chop the apple into small pieces. If your apple is small you may want to use two.
- Add cornmeal, brown sugar, baking powder, and salt in a large mixing bowl. Stir till combined.
- Stir the milk and oil together in a small mixing bowl or liquid measuring cup.
- Pour the liquid mixture into the dry mixture and stir until just combined.
- Fold in your chopped apple until just incorporated.
- Using a ladle or small measuring cup, pour the batter into your muffin tins/paper cups. Fill to the top for nice size muffin tops (my prefernce) or a little lower for smaller muffins.
- Bake the muffins for 22 to 24 minutes. (Toothpick inserted should come out clean.)
Notes
I tried two methods for baking these. I greased the pan on the first batch but getting them out of the tins was difficult and I mangled quite a few. For the second batch, I lined the tray with paper cups and it made the muffins nice and easy to remove.