Cornbread Muffins

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From Isa Does It, with a few adaptations to replace the coconut oil and applesauce with coconut yogurt, and reduce the sugar a little (it's plenty sweet). And it's a good opportunity to use my new adorable teeny weeny silicone baking cups. Makes about 12 teeny loaves (each about the size of a muffin).

Talking with Judi  later: she loves her cornbread recipe that has a 2 to 1 cornmeal to flour ratio and uses cashew cream and maple syrup. More cornmeal would be better; adjusted the recipe! Also updated based on The Best Vegan Cornbread recipe that Rick and Lauren brought over (up'd the baking powder and sugar).

Ingredients
Dry:
2/3 C flour
1 1/3 C cornmeal
2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
4 T sugar 

Wet:
1 C almond milk
2 tsp apple cider vinegar
2 T oil
2 T coconut yogurt (or applesauce)
(optional) 1 cup corn kernels (fresh or thawed)

Instructions
Preheat oven to 350 degrees. In medium bowl, mix the almond milk and vinegar and set aside to curdle.

In a larger bowl, mix together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Make a well in the center and add the curdled milk, oil, and yogurt (or applesauce). Mix the wet and dry ingredients together just until the dry ingredients are moistened, being careful not to overmix. Fold in the corn.

Fill each muffin most of the way full. Bake for about 20 minutes. Yum!

Note that these silicon loaves are really tiny, like 2" x 3" -- about the size of a muffin. I thought they were bigger so I was bummed when they arrived, but now I think they are cute!

Yes, we ate half of them before I remembered to take a picture - quick!

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