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Maple Cranberry Corn Muffins


Gold Post Medal for All Time! 677 Posts
January 22, 2019

baked Maple Cranberry Corn MuffinsCranberries 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.

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Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 12

Ingredients:

  • 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
Maple Cranberry Corn Muffins
 

Steps:

  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. making buttermilk in measuring cup
     
  4. If you do not have oat flour, put a cup of oats in the food processor and process until the consistency of flour.
  5. grinding oats in food processor
     
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  6. In another bowl, combine cornmeal, oat flour, baking soda, baking powder and salt.
  7. combining dry ingredients
     
  8. Use food processor or blender to puree 1/2 cup corn until a smooth paste.
  9. blending corn
     
  10. Add corn puree, oil, and milk mixture to dry ingredients. Mix gently until combined.
  11. mixing ingredients
     
  12. Add corn kernels, cranberries, and maple syrup and mix gently.
  13. adding corn & cranberries
     
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  14. Line muffin tin with muffin liners or grease well with vegetable oil. Fill each tin with 3/4 of the way full.
  15. muffin batter in baking cups
     
  16. Place in oven for 15-20 minutes, until golden. Cool on a wire rack.
  17. Maple Cranberry Corn Muffins
     
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