This was another recipe inspired by the The Joy of Vegan Baking.

  • 1 1/2 c almond milk
  • 1 1/2 T distilled white vinegar
  • 2 c cornmeal
  • 1 c gluten free flour (you can grind your own mixture of amaranth, millet, buckwheat, and brown rice flour)
  • 1 t baking powder
  • 1 t baking soda
  • 1 c applesauce
  • 1/2 c molasses
  • 1 T vanilla
  • 2 c organic blueberries, defrosted

Preheat oven to 375 degrees.  Grease muffin tins with non-stick spray. Mix milk and vinegar together in a bowl and set aside.  In a separate mixing bowl, mix together corn meal, flour, soda, and baking powder.  Add milk and vinegar mixture to the dry ingredients, along with applesauce, molasses, vanilla. Mix well. Finally, fold blueberries into batter, taking care not to over mix or batter will turn blueish).  Pour batter  into muffin tins and bake about  20 minutes, until golden brown. Let stand for about 10 minutes before tracing edge of the pan with a knife and inverting onto cooling rack. Enjoy!