Chili-Chipotle Corn MuffinsVegan And Gluten Free

Gluten free muffin with corn, diced green chili and Daiya cheese.

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A Great Side Dish
You don't usually think of a muffin as a side dish but perhaps you should. It is, after all, a grain and can carry with it some other goodies. In this case, whole kernel corn, diced green chiles and Daiya vegan "cheese." It makes a great side dish for a morning tofu or egg scramble or a raw fruit salad. And when accompanying a big green salad, it makes the perfect lunch. 

To ensure that you are avoiding GMO corn, always select organic corn kernels and corn meal for this recipe.

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Chili-Chipotle Corn Muffins
Vegan, Gluten and Dairy Free
[makes 12 muffins]

Requires a muffin pan and best with an electric hand beater. 

Ingredients
1/4 cup extra virgin olive oil plus some for the pan
2 tablespoons ground flaxseeds
6 tablespoons room temperature water
3/4 cups organic cornmeal
1 cup Bob's Red Mill's gluten free all purpose baking flour
2 tablespoons organic cane sugar
2 packets stevia
1 tablespoon aluminum-free baking powder
1/2 teaspoon salt
1/4 teaspoon ground chipotle chili, or to taste
1/2 cup unsweetened almond milk or other non-dairy milk
1 cup frozen organic corn, defrosted
1 (4.5 ounce) can diced green chiles
1/2 cup Daiya pepper jack style shreds

Directions
Preheat the oven to 400 degrees F. Grease a 12-muffin pan with some olive oil or, if you prefer, Earth Balance, and set aside.

Prepare flaxseed eggs. Stir the ground flaxseeds in water vigorously with a fork in a large bowl. Set aside while preparing the dry ingredients, stirring occasionally while it thickens.

In a medium bowl, combine the cornmeal, flour, sugar, stevia, baking powder, salt, and ground chipotle.

Add the olive oil and milk to the flaxseed eggs. Blend with an electric hand beater until smooth. 

Add the dry ingredients and blend until well combined. It will look a bit dry but completely moistened. It it's too dry, add a touch more milk.

Fold in the corn, green chiles, and Daiya shreds. 

Scoop the batter into the prepared muffin cups and bake until a toothpick comes out clean when inserted in the center of the muffins, about 20 minutes.

Before baking

After baking

Remove from the oven and cool in the pan for 5 minutes. Release the muffins and serve warm. 

All corn muffins tend to get a bit dry the next day. To moisten them up, slice the muffin horizontally, warm them in your toaster oven, and slather them with Kite Hill vegan cream cheese or Earth Balance. So yummy!

Enjoy them for lunch together with a nice raw salad.

Nutritional Information
Per muffin: 153 calories, 7 g total fat, 1 g saturated fat, 0 mg cholesterol, 304 mg omega-3 and 635 mg omega-6 essential fatty acids*, 3 g protein, 22 g carbohydrates, 2 g dietary fiber, and 226 mg sodium.

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