Corny, scrumptious, a little crunchy, and a little spicy.
If you aren't vegan you can use an egg instead of flax and water, and dairy milk instead of almond milk.
2 Tbs ground flax seed
6 Tbs water
1 C flour
1 C cornmeal or polenta
1/4 C sugar
4 tsp baking powder
1/4 tsp salt
1/2 to 1 tsp each of garlic powder, chili powder, and ground pepper
1 C almond milk
1/4 C vegetable or canola oil
15 oz can of corn (or fresh corn in summer)
1 chili pepper, finely chopped
Heat oven to 425 degrees and spray muffin tins with cooking spray.
Bring water to a boil in small saucepan. Add flax and reduce to low. Cook until thickened, about 3 minutes, and set aside.
In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and seasonings.
Add flax mixture, milk, and oil to flour mixture and beat until smooth.
Fold corn and chili pepper into mixture.
Spoon into muffin tins and bake for 20 - 25 minutes or until a toothpick inserted into muffin comes out clean.
Per muffin: 118 calories, 4g fat, 2g fiber, 2g protein