• Preheat the oven to 350°F (180°C, or gas mark 4) and lightly coat a standard muffin tin with cooking spray.
• In a medium-size bowl, combine the apple cider vinegar and soymilk; let it curdle to create a buttermilk substitute.
• In a small-size bowl, combine the ground flaxseed with water and set aside to thicken.
• In a large-size bowl, whisk together the flour, cornmeal, salt, and baking soda.
• Whisk the flaxseed mixture into the buttermilk, then add the olive oil, basil, onion, and black pepper.
• Mix until well combined.
• Gently fold the wet ingredients into the dry ingredients, being careful not to overmix.
• Fold in the chopped sun-dried tomatoes and black olives.
• Divide the batter evenly among the muffin cups.
• Bake for 18 minutes, or until a toothpick inserted into the center comes out clean.
• Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

Yield:

• 12 standard muffins