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["preheat oven to 170 C and have ready a muffin pan. I used a silicone one for easier release, but if you have a regular metal pan make sure to grease the sides.", "in a medium sized mixing bowl combine all the dry ingredients and stir them together.
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mix almond milk and vinegar in a separate glass container and allow to curdle for a few minutes.
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add yogurt and oil to the curdled mixture. whisk vigorously to emulsify. pour wet ingredients into dry and mix until just combined.", "bake the cakes.
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divide the batter evenly between 6 muffin cups of your tray. tap the pan a few times on the counter to smooth out the tops and bake for 15 minutes.
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check for doneness with a toothpick. if it comes out clean, remove the cakes from the oven and let cool a bit before flipping them onto a serving plate.", "cook the syrup.
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while the cakes are baking, combine cornstarch with a few spoonfuls of water in a small saucepan. add remaining water and maple syrup, whisk to fully dissolve the starch and add the thyme.
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cook on low, whisking constantly, until slightly thickened, about 5 minutes. don't discard the thyme sprigs, as they will keep infusing the syrup with their aroma.
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store in a glass container until ready to serve.
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this thyme syrup can be prepped in advance and stored in the fridge.", "serve the cakes.
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drizzle a generous dose of syrup over the warm cakes and enjoy right away!"]
