I know I've been promising you a corn muffin recipe and finally, here it is! I made them yesterday to go along with my 3-Bean Chili. Lots of trial and error on these. But worth the wait for a springy, light bite of corny goodness. The flax seeds in the mix do supply some good fats but there is quite a bit of coconut oil in this recipe, so it would not quite qualify as a "nutritarian" goodie. Oil and flour do not contain any real health benefits or nutrients to speak of. But for a tasty accompaniment to a nutritious bowl of chili, these really work.
Ingredients:
- 1 cup corn flour (masa)
- 1 cup brown rice flour
- 1 TBS baking powder
- 1/4 tsp salt
- 2 TBS date sugar or any minimally processed sweetener
- 2 TBS flax meal + 6 TBS water
- 1/4 cup coconut oil, melted (warm, not hot)
- 2 cups unsweetened soy milk or any non-dairy milk product
- Preheat oven to 350 F.
- Lightly grease a 12-cup muffin pan (or you can use paper cupcake liners).
- Combine flax meal with water and set aside.
- Mix together all remaining dry ingredients.
- Add remaining wet ingredients to dry and whisk well.
- Fill each muffin holder with the batter almost to the top (an ice cream scoop works well).
- Bake for 30-35 minutes until golden and a toothpick inserted in the center comes out clean.
- Let sit for a few minutes, then remove muffins to a cooling rack.
Healthy trails,
