Sweet Southern Corn Muffins

I finally found corn meal I can eat so it's time for corn bread! Rather than a big pan of bread, I adapted this recipe to my diet and decided to make little muffins for myself.

Makes 12 Muffins

Ingredients:

3/4 cup coconut milk (or other milk)
1 tbsp lemon juice (or vinegar*)
1 1/2 cup corn meal
2 tbsp baking powder
1 tsp baking soda
3 tbsp honey**
1 cup plus 2 tbsp corn
2 tbsp oil (I used olive oil)

Preheat over to 380 degrees Fahrenheit and put oil on muffin tin.
Combine coconut milk and lemon juice and let sit.
Combine all dry ingredients (corn meal, baking powder, baking soda).
Combine the coconut milk mixture, honey, corn, and oil in a small bowl.
Mix together the wet and dry mixtures until just combined. The batter will look very thin but, trust me, it's fine!
Bake for 12-16 minutes or until toothpick comes out clean.

Note: Muffins will be crumbly, but should still be moist.
*Similar recipes calls for vinegar, but I cannot have vinegar so I just used lemon juice.
**Honey makes this recipe not vegan but it can be easily substituted with regular sugar or agave.