Maple Cornbread Muffins Recipe | Vegetarian Times Skip to main content

Maple Cornbread Muffins

 A slightly sweet cornbread helps tame the heat of spicy dishes such as chili.



Ingredient Line: 
¼ cup nonhydrogenated vegan margarine, melted
Ingredient Line: 
1 cup plain soymilk
Ingredient Line: 
2 Tbs. maple syrup
Ingredient Line: 
2 tsp. apple cider vinegar
Ingredient Line: 
1 cup stone-ground cornmeal
Ingredient Line: 
1 cup all-purpose flour
Ingredient Line: 
¼ cup sugar
Ingredient Line: 
1 Tbs. baking powder
Ingredient Line: 
¼ tsp. salt
Ingredient Line: 
1 cup frozen corn kernels, thawed


1. Preheat oven to 375°F. Line 12-cup muffin pan with paper liners.

2. Whisk together soymilk, margarine, maple syrup, and vinegar in 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, or until toothpick inserted into muffins comes out clean. Cool 10 minutes in pan, then unmold, and serve warm.

Nutrition Information: 

3 g
Total Fat: 
4 g
Saturated Fat: 
2 g
25 g
0 mg
244 mg
2 g
7 g
Makes 12 muffins

Comments on this Recipe

These are great! I use regular 2% milk instead of soy, and have substituted molasses for the syrup for a heartier flavor.

These muffins are amazing! I make them all the time. My husband and I love them! I substitute whole wheat flour for white flour, and use Splenda instead of sugar to save on calories.