Maple Sweetened Corn Muffins

After all of the baking I did last week for the bake sale, I was ready to make some quick and easy muffins! I was all out of fresh fruit (oh, the horror!), and when I opened the cupboard it was the cornmeal that spoke to me. It was begging to be made into rich, buttery corn muffins with just the right amount of crumble.

Before I share the recipe for these beauties, I’d like to give the results from the National Food Bloggers Bake Sale. Our Los Angeles bake sale raised $2,456.50! I was completely blown away when I read that number. But that’s not all. The combined total for all the bake sales across the country was $16,500! It is absolutely incredible what can be accomplished when a group of people come together to support a cause.

A huge thank you goes out to all the food bloggers who donated goodies to the bake sales, those who organized the bake sales, and all the people who visited our bake sales to buy goodies. I hope that next year will be just as successful (or maybe even more so)!

These muffins were also a success, albeit a much smaller one than our bake sale. I added a subtle hint of sweetness with maple syrup, and used whole wheat flour for depth of flavor. Vegan “buttermilk” gives a light and fluffy texture, but if you’ve got regular buttermilk it’ll do the job just as well.

Maple Corn Muffins
Recipe by Simple Math Bakery
Yield: 12 muffins

1 cup whole wheat flour
1 cup cornmeal
1 tablespoon baking powder
1 teaspoon salt
1/3 cup pure maple syrup
1 egg
1 cup soy milk + 1 tablespoon apple cider vinegar (or 1 cup buttermilk)
1/4 cup unsalted butter, melted and cooled slightly

Preheat oven to 375°. Grease muffin tins and set aside.

If you are using soy “buttermilk”, mix the soy milk and vinegar together and let sit for about 5 minutes (until it looks like it’s starting to curdle). In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.

In a separate bowl, stir the maple syrup and egg into the buttermilk. Add the butter and stir to combine. Pour the liquid ingredients into the dry ingredients and mix just until combined. Divide the batter between 12 muffin cups.

Bake for 15-18 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Cool the entire pan for 5 minutes, then remove the muffins from the pan to cool completely.