Sweet Rosemary Buttermilk Corn Muffins

1 package (8.5 oz) of vegetarian corn muffin mix 

3/4 cup all-purpose flour

1 tbsp baking powder

1/3 cup cane sugar

1 tsp salt

1 cup coconut milk

1 tbsp apple cider vinegar

2 eggs (can sub egg substitute to make vegan)

1/2 stick butter, melted (can sub. coconut oil to make vegan)

1/4 cup honey (can omit this ingredient and add an adt'l 1/3 cup sugar to make vegan)

1 can (8.75 oz) sweet corn, drained

2 tbsp rosemary, minced

*Preheat oven to 375 degrees. Line a muffin tin with muffin paper liners.

In a large bowl, mix together the cornbread mix, baking powder, flour, sugar and salt. Pour the milk in a separate small bowl and add the apple cider vinegar. Let sit for 5 minutes. In a larger bowl, combine the other ingredients: melted butter, honey, corn and rosemary. Add the milk last. Mix well. Next, gradually stir in the wet mixture to the large bowl of dry ingredients, stirring just until all ingredients are mixed. Add the mixture to the muffin liners using a measuring cup, filling each liner approximately 3/4 of the way. Bake for 14 minutes and serve warm. 

Makes approx. 2 dozen muffins.