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    Home » Baking

    Maple Cornbread Muffins

    Published: Aug 16, 2010 Last updated: Aug 12, 2021 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

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    Maple Cornbread Muffins, made without eggs and whole corn kernels, this slightly sweet, beautifully crumbed muffin is a must make for your next meal!
    Maple Cornbread Muffins

    My first vegan made Maple Cornbread Muffin - and it turned out so good!  I'm totally impressed with how these are light, slightly crumbly - not heavy and dense, like many of my other cornbread muffin recipes seem to turn out.  Oh, and did I mention sweet?  Yeah, I'm a northerner.  I like my muffins on the sweeter side!

    I made these to go with my vegan chili that I made to have this week.  Yes, I will probably be eating chili all week long - and these muffins.  I'd actually like to wolf another one of these muffins down tonight, but that wouldn't be good for my diet!  The recipe was very simple and it came from Vegetarian Times.  I halved the recipe so I would only get 6 muffins.  I certainly didn't need 12 muffins hanging around the house with me!

    Maple Cornbread Muffins

    Next time you're out of eggs - or if you just want to make this recipe (and you should because it is awesome!) try this out!

    Maple Cornbread Muffins
    Author: Grumpy's Honeybunch - adapted from Vegetarian Times
    Prep time: 10 mins
    Cook time: 20 mins
    Total time: 30 mins
    Serves: 6
    Ingredients
    • ½ cup plain almond milk
    • ⅛ cup smart balance margarine, melted
    • 1 tablespoon pure maple syrup
    • 1 teaspoon apple cider vinegar
    • ½ cup stone-ground cornmeal
    • ½ cup all-purpose flour
    • ⅛ cup sugar
    • ½ tablespoon baking powder
    • ⅛ teaspoon salt
    • ½ cup fresh corn kernels (I cut them from the cob - you can use thawed frozen corn though)
    Instructions
    1. Preheat oven to 375 degrees. Line 6 cup muffin pan with paper liners.
    2. Whisk together almond milk, margarine, maple syrup, and vinegar in small bowl. Whisk together cornmeal, flour, sugar, baking powder, and salt in separate bowl. Stir wet mixture into dry mixture. Fold in corn kernels.
    3. Divide batter among prepared muffin cups and bake 20 minutes. Cool 10 minutes in pan. Serve warm - but great cold too!
    3.5.3208

     

    MAPLE CORNBREAD MUFFINS - PIN IT!

    Maple Cornbread Muffins

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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Fallon

      August 17, 2010 at 12:49 am

      I love corn bread!

      Reply
    2. Mags

      August 16, 2010 at 11:37 pm

      From one northerner to another, yes, cornbread must be sweet!

      They look delicious Shelby.

      Reply
    3. teresa

      August 16, 2010 at 10:41 pm

      i love it when corn muffins have real kernels of corn in it. it's such a fun addition, these look great!

      Reply
    4. Jamie

      August 16, 2010 at 8:28 pm

      Great job on the vegan muffin Shelby. I love corn muffins but have never tried it the vegan way. Thanks for sharing with us.

      Reply
    5. Cheryl

      August 16, 2010 at 4:58 pm

      Those look really good, especaily for being Vegan! Good for you!

      Reply
    6. The Mom Chef

      August 16, 2010 at 4:41 pm

      They do look incredible. I like a hint of sweetness in my cornbread too (and I live in the south!). Thanks for sharing your recipe.

      Reply
    7. Megan

      August 16, 2010 at 3:41 pm

      With fresh corn in season, these would be perfect! I've never made a vegan muffin either!

      Reply
    8. valerie harrison

      August 16, 2010 at 2:04 pm

      These would be fantastic with your chili Shelby. Perhaps Grumpy will move over to the "dark side" and learn to love it too:D

      Reply
    9. 5 Star Foodie

      August 16, 2010 at 12:56 pm

      These look so fluffy and delicious! And healthy too!

      Reply
    10. Cristine

      August 16, 2010 at 12:54 pm

      They look great, Shelby!

      Reply

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    Welcome! I'm Shelby Law Ruttan, author and content creator at Grumpy's Honeybunch. She is self taught in the kitchen and has been sharing keto low carb recipes and family recipes since 2007.

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    36 shares