Cornbread Muffins

Ingredients:

1 Tbsp ground flax seed

2 Tbsp water

1 cup whole wheat flour or gluten free multi-purpose baking

1 cup cornmeal

4 tbsp sugar (or other Natural sweetener)

5 tsp baking powder

1 tsp salt

1 cup water

1 Tbsp olive oil

Optional to add after everything is mixed together:

1/2 cup jarred or fresh jalapeño

1/2 cup chopped onion

1/2 cup corn

1/3 cup Daiya cheddar shreds

Directions:

Preheat the oven to 375°.  Pour 1 Tbsp olive oil in baking pan.  I use a 9 inch round cake pan.  I put it in the oven to heat the oil while I mix up the rest.

Mix together water and flax and allow it to sit for a few minutes. Mix together flour, corn meal, sugar, baking powder & salt. Add flax mixture and the cup of water and olive oil to the dry mixture.   

Once everything is mixed together, I like to add about 1/3 cup of vegan cheddar or mozzarella cheese (or a mixture of the 2), fresh or jarred jalapeños (approx 1/2 cup), chopped onion (approx 1/2 cup) and sometimes even corn.  Mix this all together and pour into the hot pan.  Bake in the oven for 30-35 minutes until the edges are brown. You can also do muffins and would only need to cook those for about 25 minutes.

Good to Know:

These will keep in the refrigerator for about 6 days and heat up very well. Microwave for a few seconds or toast in the oven or toaster oven for a few minutes until heated thoroughly.