Corn Muffin…Dairy Free

I wanted to get out of my comfort zone and make something I’ve never made before.  I usually go for recipes that have pictures, so I know what the finish product is suppose to look like, something to compare to. But heck I figured, I know what corn bread and corn muffins look like, no need for pictures.

This recipe was adapted from The Kind Diet cookbook by Alicia Silverstone. I’m not vegan but I do enjoy eating vegan dishes, especially bake goods.

The kitchen smelled like sweet heaven when I made these babies. I changed the recipe to make it less sweet, and used almond milk instead of soy milk.

Cornbread
Adapted from The Kind Diet cookbook

• 1/2 cup maple syrup
• 1/2 cup brown rice syrup
• 1 + 1/4 cup almond milk
• 1/4 cup safflower oil
• 1 +  1/2 cup cornmeal
• 1/2 cup whole wheat pastry flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt

Preheat oven 400F. You can use 9″ x 9″ baking dish, but I used 12 cup muffin tins instead.

Combine maply syrup, rice syrup, almond milk and oil in a bowl and mix well.

In another bowl, stir together the cornmeal, flour, baking soda and salt.

Add the dry mixture to the wet mixture, and mix just until well combined. Stir  the batter just enough to combine the ingredients. Muffins can become heavy and tough if you overmix the batter.

Pour the batter in the baking dish or muffin tins. Bake for 20 to 25 minutes or until a toothpick inserted in the center of the cornbread/muffins comes out clean.

Best enjoyed after baking. I stored them at room temperature for a day and then froze the remaining of the leftovers. It’s good with earth balance butter or coconut butter.