Vegan Cranberry Cornbread Muffins (Oil-Free; GF Option)

Step 1

First, head over to this cranberry sauce recipe and make a batch (or a half batch if you don't want much leftover).

Step 2

Preheat the oven to 375 degrees F (190 C), and lightly spray a standard 12-cup muffin pan with oil or use muffin liners.

Step 3

In a mixing bowl whisk together the cornmeal, flour, baking powder, baking soda, and salt. In a small bowl whisk together the milk, vinegar, maple syrup, and apple sauce. Pour wet ingredients into dry, and stir to combine. Fold in the halved cranberries, reserving a palmful for decorating the tops of the muffins.

Step 4

Spoon enough batter into each muffin cup to cover the bottoms. Then place about 1 ½ teaspoons of cranberry sauce in the center of each one. Evenly divide the remaining batter among the muffin pan so that the cranberry sauce is fully enclosed. Press the reserved cranberries into the tops of any muffins that look like they need a little color.

Step 5

Bake for 17 to 19 minutes or until the centers are firm and a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 10 minutes before removing.