MAPLE DATE CORNBREAD MUFFINS

I made these muffins to serve with soup, never expecting them to be so amazing. I have to admit, I ate more muffin than soup. These are probably the best sweet corn muffins I have ever made. The original recipe was created by Paula Deen. It was modified by Sarah at “The Hungry Musician” and I modified Sarah’s version: Maple Date Cornbread

MAPLE DATE CORNBREAD MUFFINS

Ingredients

1 cup cornmeal

3/4 cup whole wheat flour (I used white whole wheat flour)

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt (I did not add since the vegan butter I used is salty)

3 Tablespoons maple syrup

2 large eggs, lightly beaten (used 2 “flax eggs” instead)

1 1/2 cups vanilla unsweetened almond milk (used homemade cashew milk sweetened with dates since what I had, did not add vanilla)

1/4 cup coconut oil, melted (used 3 TBSP of this homemade vegan butter instead)

1/2 cup dates, coarsely chopped (used Medjool dates and measured after chopping and was about 1/3 cup)

Instructions

1. Preheat oven to 425˚F. Line a muffin tray with parchment paper liners.

2. Make the “flax eggs” by combining 2 TBSP ground flaxseed with 6 TBSP water. Set aside for at least 10 minutes.

3. In a medium bowl combine cornmeal, flour, baking powder and baking soda (and if using, salt).

4. In a separate bowl whisk together the maple syrup, flax eggs, and plant milk. Whisk in the vegan butter.

5. Add the wet ingredients to the dry ingredients and mix until well combined.

6. Fold in the dates.

7. Spoon the batter evenly into the 12 muffin liners.

8. Bake for 15 minutes or until a toothpick inserted into the center of a muffin comes out clean.