Prep time: 5 mins | Servings: 1
1 tbsp. sodium-free baking powder
¾ cup nondairy milk
1 tsp pure vanilla extract
½ cup sugar
1 cup white whole-wheat flour
1 cup cornmeal
½ cup canola oil

  1. Preheat the oven to 400°F. Line a 12-muffin tin with paper liners
    and set aside.
  2. Place the cornmeal, flour, sugar, and baking powder into a mixing
    bowl and whisk well to combine.
  3. Add the nondairy milk, oil, and vanilla and stir just until combined.
  4. Divide the batter evenly between the muffin cups. Place muffin tin
    on middle rack in oven and bake for 15 minutes.
  5. Remove from oven and place on a wire rack to cool.
    Calories 203, Fat 9 g, Carbs 26 g, Protein 3 g