1/2 cup almond or soy milk
1 teaspoon vinegar
1 cup yellow cornmeal
1 cup oat flour
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 can (14.75 oz.) Libby's Cream Style Corn
2 tablespoons vegetable oil
3 tablespoons maple syrup
1. Preheat oven 350°F. Line 12-count muffin tin with paper cups or grease with vegetable oil/non-stick cooking spray.
2. In small bowl, combine almond milk/soy milk and vinegar. Set aside to curdle for at least 10 minutes.
3. In large bowl, combine cornmeal, oat flour, baking soda, baking powder and salt. Add corn, oil, milk mixture, and maple syrup. Mix gently until combined.
4. Transfer to muffin tin. Bake 15-20 minutes, until golden and toothpick inserted comes out clean.