These muffins are soft and sweet with a great texture. They keep well and can be made in as many variations as you can think up.
Makes: 12 muffins
Heat oven to 180 C / 350 F.
In a medium bowl combine soy milk and apple cider vinegar, stir to combine and set aside to thicken for 5 minutes.
Fill a 12 case muffin tray with muffin cases and set aside.
Slice your apricots so that you have 12 moon-shaped segments per apricot. Place 3 segments into the base of each muffin case.
In a large bowl, whisk together flour, sugar, polenta, baking powder, baking soda, and sea salt.
Add oil and vanilla to the milk and whisk to combine. Slowly pour the liquid mixture into the dry mixture and whisk until combined and nearly free of lumps.
Pour the mixture into the muffin cases until 2/3 full, no need to mix in the apricot segments. Place 3 apricot segments on top of each muffin, some will sink a bit but that’s ok. Bake in the centre of your oven for 20-25 mins or until a toothpick or cake tester comes out clean. Allow to cool before eating.
Note: If using a larger grained polenta, the muffins can seem a little grainy in texture but this will reduce after cooling.
Alternative 1 – Berry muffins: I will often make these with raspberries or blueberries instead of apricots. If using frozen berries, do not thaw beforehand. When the batter is just combined, gently stir in berries until just distributed. Do not over mix. Fill muffin cases as per previous instructions.
Modified from: veganjoy.blogspot.com.au/2010/06/italian-cornmeal-cake.html