Maple Cranberry Corn Muffins

Cranberries were very inexpensive this year, so I bought extra and froze them. I also got free canned corn from CVS during Black Friday. I substituted pancake syrup for the maple syrup and used regular milk, as some people in my family have a nut allergy.


Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 12


  • 3/4 cup almond or soy milk
  • 1 tsp vinegar
  • 1 cup cornmeal
  • 1 cup oat flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 can (15 oz.) corn (drained and divided; 1/2 cup pureed, 1/2 cup left as whole kernels)
  • 2 Tbsp oil
  • 1/2 cup cranberries
  • 3 Tbsp maple syrup


  1. Preheat oven to 350 degrees F.
  2. To prepare buttermilk, combine milk and vinegar set aside to curdle for at least 10 minutes.
  3. If you do not have oat flour, put a cup of oats in the food processor and process until the consistency of flour.
  4. In another bowl, combine cornmeal, oat flour, baking soda, baking powder and salt.
  5. Use food processor or blender to puree 1/2 cup corn until a smooth paste.
  6. Add corn puree, oil, and milk mixture to dry ingredients. Mix gently until combined.
  7. Add corn kernels, cranberries, and maple syrup and mix gently.
  8. Line muffin tin with muffin liners or grease well with vegetable oil. Fill each tin with 3/4 of the way full.
  9. Place in oven for 15-20 minutes, until golden. Cool on a wire rack.
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