Corn Bread Muffins

Ingredients:

2          tablespoons ground flax seed

          ¼         cup plus 2 T water

1 ¼      cup flour, white whole grain

          ¾         cup cornmeal

           3          tablespoons sucanat or brown sugar

           2 ½     teaspoons baking powder

           ¼         teaspoon salt

           ¾         cup almond or soy milk

           ½         cup applesauce

            ¼         cup canola oil

  12 paper cupcake liners

 Yield: 12 muffins

Directions:

1.   Heat oven to 400° F.

2.   Line a cupcake tin with paper liners.

3.   In a small bowl combine ground flax seed and water, set aside. 

4.   In medium bowl stir dry ingredients together – four, cornmeal, brown sugar, baking powder, and salt.

5.   In a small bowl add the milk, applesauce, oil, and flax seed mixture. Mix well.

6.   Add the wet ingredients to the dry and stir well with a wooden spoon.

7.    Pour batter into paper cups and place in oven on middle rack.

8.    Bake for 20 minutes or until a wooden toothpick or fork inserted in the center comes out clean.

The taste of warm cornbread muffins with a pat of vegan butter is delectable and both melt in your mouth. Corn completes the essential amino acids profile for humans, when paired with legumes like beans, dried peas or lentils. I love to make this recipe when I am making hearty chili. What a perfect combination on a cool, fall day.