Preheat the oven to 400 degrees F. Spray a muffin pan with cooking spray.

In a small mixing bowl, whisk together the non-dairy milk with apple cider vinegar. Let sit for 5 minutes to curdle, this will give the muffins a buttermilk taste.

In another small cup, mix together the water and flaxmeal and let rest until gelled together.

In a large bowl or kitchen stand mixer, add the cornmeal, flour, baking powder, salt, cumin, paprika, and sugar. Stir until combined.

Combine the flaxmeal mixture to the apple cider vinegar mixture and add the oil and maple syrup. Whisk together and then add to the cornmeal mixture. Stir until fully combined.

Divide the batter into the 12 muffin cups, filling about 2/3 fill. Bake for 15-20 minutes until golden brown and a toothpick inserted into the center comes out clean.

After the muffins cool, spoon the cranberry preserves into a pastry bag fitted with a large round tip. Push the tip of the bag through the top of the muffin and squeeze 1 to 2 tablespoons of preserves into the middle. Repeat for each muffin.