Sweet Hometown Corn Muffins

Nancy Hughes ©2014

Imagine coming home to the smell of these corn muffins in the oven, Yum! Made vegan with a flax egg and soy milk!

Ingredients:

• 1 Tbsp (15 mL) ground flax seed
• 3 Tbsp (45 mL) water
• 1 1/4 cups (310 mL) plain yellow cornmeal
• 3/4 cup (175 mL) unbleached all-purpose flour
• 1/4 cup (60 mL) sugar
• 2 tsp (10 mL) baking powder
• 3/4 tsp (4 mL) salt
• Dash of cayenne
• 1 cup (250 mL) soy milk
• 2 tsp (10 mL) apple cider vinegar
• 2 Tbsp (30 mL) canola oil

Instructions:

1. Preheat oven 425ºF (215ºC). Coat a 12-tin nonstick muffin pan with cooking spray. 
2. In a medium bowl, whisk together the ground flax and water; let stand 2 minutes.
3. In a medium bowl, combine flour, cornmeal, sugar, baking powder, salt, and cayenne, stir until well blended.
4. Whisk soy milk, oil and vinegar into flax mixture until completely blended. Add to flour mixture and stir until JUST moistened. Do NOT over mix.
5. Spoon equal amounts of the batter in each of the tins and bake 11-12 minutes or until wooden pick inserted comes out clean. Place on wire rack 5 minutes before removing from tins.

Yield: 12 muffins

Serving Size: 1 muffin. Each muffins contains 1/4 tsp (1 mL) flax.

Cook's Notes:

• It's important not to stir once the mixture is just moistened because it will cause the muffins to be tough and will not rise properly.
•