Mix the cornmeal, almond flour, tapioca, baking powder and salt together in a bowl and whisk to combine.
Make a little well in the middle and add the maple syrup, milk and vinegar. Mix until everything is just mixed.
Pour into a prepared muffin tin.
Bake for 18- 20 minutes. Start checking at 18, a toothpick should come out clean with a few crumbs on it. If you overbake, it will get too dry.
Allow to cool completely, as it sets more while it cools.
Serve with butter for an amazing treat!
Notes
You can use medium grain cornmeal but you will need to reduce the milk (start with ½ cup and add 1 tablespoon at a time until it’s a thick batter). Medium grain cornmeal gives a moister result. I tried it but it was much better with fine grain.
You can use cashew or almond milk but the end result won’t be as rich and moist.