Breakfast Corn Muffin recipe

As promised folks, here is the recipe for the Breakfast Corn Muffin picture I posted last week.

Breakfast Corn Muffins
Adapted from Robyn Ryberg

Makes 12 muffins

1 cup milk replacement of your choice
1 Tablespoon unsweetened applesauce, organic if possible
1/4 cup mild vegetable oil (corn, safflower, grapeseed, canola)
1/4 teaspoon apple cider vinegar
1/3 cup potato starch
1/2 cup cornstarch
1 teaspoon salt
1/4 teaspoon baking powder
3/4 cup cornmeal
1/3 cup sugar
1/2 teaspoon xanthan gum
1/4 cup dried cranberries or other small fruit such as raisins or blueberries (if using frozen fruit, be sure to drain all liquid and dry it)

2 Tbsp sugar
1/4 tsp cinnamon

Preheat the oven to 375 degrees. Line a muffin pan with standard muffin baking cups.

In a medium bowl, mix milk, applesauce, oil and vinegar. Add dry ingredients, including fruit, and mix well to remove lumps.

Mix sugar and cinnamon in a separate bowl for topping.

Pour batter into muffin cups, taking care not to overfill more than 2/3 full. Bake for 20 minutes, then sprinkle cinnamon sugar on top (if you do this too soon, the sugar sinks into the muffins and looks ugly!). Continue baking for 8-12 minutes, or until inserted toothpick comes out clean.

Let muffins rest in muffin pan for a few minutes, then remove and serve!

Store in an airtight container, these dry out quickly. They also freeze well, you can rewarm in an oven or microwave for a few minutes.

NOTE: I have thought about (but not yet tried) a savory version of this. Reduce the sugar to 1/2 cup, and replace the dried fruit with corn and mild diced chilies. Top with cheese if you can have it. Mmmmm.