Sweet-Butter Whole Wheat Cornbread Muffins

I must admit, I love bread!  Cornbread with some butter on it is goodness for me, but this recipe calls for no butter on the side needed.  Keep reading and see why.  This can also be used as regular cornbread shape and not muffins, just use a different pan to bake it.

Ingredients:
4 tablespoons apple cider vinegar
4 cups soy milk
3 cups yellow cornmeal
2 cups whole wheat flour
2 teaspoons salt
4 teaspoons baking soda
12 tablespoons raw sugar + 1/2 cup raw sugar
1/2 cup vegan butter
2/3 cup canola oil

Directions:
1. Preheat over to 400 degrees.
2. Mix vinegar and soy milk first, then add oil.
3. Mix dry ingredients (except 1/2 cup raw sugar) separately.

4. Pour milk mixture over dry ingredients and stir until completely smooth.
5. Transfer into a greased muffin pan, filling each center 3/4.
6. In a small pot, mix 1/2 cup sugar and 1/2 cup vegan butter.  Let butter melt down with sugar.
7. Stir two tablespoons of the sugar butter melt into each muffin center.  This secret gives it that sweet buttery flavor I was talking about.
8. Place muffins into oven and bake for about 25-35 minutes or until golden brown on top.

-EATING FOOD AS PEACE...
-That VVV.