1 c. cornmeal

1 1/2 c. gluten-free flour

2 t. baking powder

3/8 t. baking soda

1 t. smoked paprika

1/2 t. salt

1/2 c. sundried tomatoes, chopped

1/4 c. rosemary (whole leaves, not chopped)

3/4 c. oat milk

3/4 c. coconut milk plain yogurt

3/8 c. canola oil

6 t. gluten free egg replacer (equivalent to 1 egg)

6 T. water

1 can of corn, drained

Preheat oven to 400 degrees F.

Mix together the dry ingredients (cornmeal, gluten-free flour, baking powder, baking soda, smoked paprika, salt) in a large mixing bowl. Add the chopped sundried tomatoes and the rosemary. Stir to coat.

Mix together the wet ingredients (oat milk, coconut milk yogurt, canola oil, egg replacer and water) in a large measuring cup. Add to the dry ingredients and stir until just combined. Add in the drained corn and stir to combine.

Pour batter into muffin tins lined with muffin papers and bake for 20 minutes. Remove to a rack to cool.

I used this Sour Cream Corn Bread Muffin recipe from Bunny's Warm Oven as my starting point, but made it vegan and added sundried tomatoes, corn and rosemary.

Yield: 19 muffins