Maple Cornbread Muffins

I knew there would be plenty of rolls at the Thanksgiving table, so I decided to bring a second bread option. This recipe is very flexible and you can use your choice of flour, milk, and margarine. The sweet maple taste intertwined beautifully with the cornbread flavor. These muffins were extremely moist and had just the right texture. They would be perfect for little mini turkey sandwiches when you are eating leftovers the next couple of days! How do you all use the leftovers from Thanksgiving dinner? Any special recipes out there?

Maple Cornbread Muffins
1/2 cup cornmeal
1/2 cup oat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup applesauce
1/2 cup rice milk
1/4 cup maple syrup
2 tablespoons margarine, melted (I used Earth Balance)

Directions:
Preheat oven to 350 degrees F.
Combine the cornmeal, flour, baking soda, and salt in a large bowl.

Stir in the applesauce, rice milk, and maple syrup.

Slowly add the melted margarine while stirring.

Pour the mixture into greased or paper cup lined muffin pan.
Bake in the preheated oven until a toothpick inserted into the muffins comes out clean, 20 to 25 minutes.

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