I made these for a breakfast playdate this morning, as I was trying to accommodate a friend who is gluten-intolerant. I made a few substitutions (see comments below) because I didn't have soy milk or agave nectar. They were yummy and hearty, but they took a lot longer to bake than the recipe suggested!

Vegan Agave Cornbread Muffins

1/2 cup cornmeal

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup applesauce

2 tablespoons canola oil

Added: dried cranberries

Directions:

1.	Preheat oven to 325 degrees F (165 degrees C). Lightly grease a muffin pan.
2.	Combine the cornmeal, flour, baking soda, and salt in a large bowl; stir in the applesauce, soy milk, and agave nectar. Slowly add the oil while stirring. Pour the mixture into the muffin pan.
3.	Bake in the preheated oven until a toothpick or small knife inserted in the crown of a muffin comes out clean, 15 to 20 minutes.

[PS1]1 c. cornmeal instead of mixture of both

[PS2]Almond milk

[PS3]Maple syrup