In a food processor combine flour, salt & sugar. Pulse briefly to combine.
Add the cream cheese & pulse to barely combine. Add the butter, pulse until butter is pea-sized or smaller. Add water and lemon juice and process until a rough dough forms.
Empty dough onto a sheet of plastic wrap and form into a large disk. Wrap tightly and refrigerate for at least one hour or overnight.
Divide dough in thirds, and roll to a thickness of 1/8". (Wrap and refrigerate remaining two thirds. Cut dough using a 3 " round cookie cutter. Place a scant tablespoon of chilled filling on each disk. Brush edges with egg wash. Fold in half and seal. Place the completed empanadas on a parchment lined baking sheet & chill for 30 minutes. Repeat process with remaining dough.
Preheat oven to 350°F, spray the bottom of muffin tin with non-stick cooking spray and dust with flour.
In a medium bowl, whisk together the soymilk and the vinegar and set aside.
In a large bowl, sift together the dry ingredients (cornmeal, flour, baking powder and salt). Add the oil and maple syrup to the soymilk mixture. Whisk with a wire whisk or a fork until it is foamy and bubbly, about 2 minutes.
Pour the wet ingredient into the dry and mix together using a large wooden spoon or a firm spatula. Pour batter into the prepared muffin tin and bake 10-15 minutes, until a toothpick inserted into the center comes out clean.
Makes 24 muffins
Nutrition Information: Calories 184; Total Fat 12g; Saturated Fat 1g; Cholesterol 0mg; Sodium 142mg; Total Carbohydrates 17g; Dietary Fiber 1g, and Protein 2g.