• Preheat the oven to 350°F (180°C, or gas mark 4).
• Lightly coat a standard muffin tin with nonstick cooking spray.
• In a medium bowl, mix the apple cider vinegar with the soymilk.
• Let it sit for a few minutes to curdle into "buttermilk.
• "
• In a small bowl, combine the ground flaxseed with water.
• Set aside to thicken.
• In a large bowl, whisk together the flour, cornmeal, salt, and baking soda.
• Whisk the flaxseed mixture into the buttermilk mixture.
• Add olive oil, dried basil, dried onion, and black pepper, stirring until combined.
• Gently fold the wet mixture into the dry ingredients, being careful not to overmix.
• Fold in the sun-dried tomatoes and chopped olives.
• Divide the batter evenly among the muffin cups.
• Bake for 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Remove the muffins from the pan and let them cool on a wire rack.

Yield:

• 12 standard muffins