6teaspoonsbaking powder(ensure gluten-free if necessary)
½teaspoonbicarbonate of soda (baking soda)
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
Measure out the milk and stir in the vinegar - set aside for at least 5 minutes to leave it to curdle.
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
Add the maple syrup, salt and cornmeal.
Sift in the flour, baking powder and bicarbonate of soda .
Add the milk and vinegar mixture and mix well - the batter is much runnier than traditional cornbread batter, so don't worry if your batter looks runnier than expected, it will be fine when baked!
Transfer the mixture into two very well greased muffin tins (make sure to grease them well to make them easier to take out afterwards) - you will have to use two muffin tins as this makes 21 muffins. Make sure to fill the batter right up to the top of the muffin tins so that they rise nicely.
Bake in the oven for 12 minutes, until risen and an inserted skewer comes out clean.
Leave to cool slightly before removing from the tin and transferring to a wire rack to cool completely before putting away to store.
Tastes best when fresh, but keeps covered in the fridge for up to a few days.
*You can omit the maple syrup entirely.**To make it corn-free, you can substitute the cornmeal with chickpea flour.The batter is much runnier than traditional cornbread batter, so don't worry if your batter looks runnier than expected, it will be fine when baked!