Ingredients

The following ingredients have 12 Servings
  • 1 1/2 cup whole wheat pastry flour ((can sub with half all purpose and half whole-wheat flour))
  • 1/2 cup stone ground cornmeal
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tbsp flax meal
  • 1 1/4 cup nondairy milk
  • 1 cup corn kernels ((fresh or frozen. If using frozen, thaw first.))
  • 2 tsp apple cider vinegar
  • 1/2 cup vegetable stock
  • 1/4 cup extra virgin olive oil
  • 1 tbsp sage ((or rosemary, finely chopped))
  • 1 jalapeno pepper ((deseed if you desire less heat. Minced.))

Instruction

  • Preheat the oven to 375 degrees F.
  • In a bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt and flax meal.
  • In a larger bowl, mix the milk and apple cider vinegar and set aside for a couple of minutes to curdle. Add the corn kernels, vegetable stock, oil, sage or rosemary, and peppers. Mix well.
  • Add the dry ingredients to the wet and mix until everything's just moistened and there are no streaks of dry flour.
  • Spray or lightly oil a 12-cup muffin pan.
  • Divide the muffin batter into the cups of the muffin pan equally. If the tops are very uneven, smooth them a little with a spatula.
  • Place in the preheated oven and bake 20 minutes or until a toothpick in the center comes out clean.
  • Place on a rack to cook, unmold the muffins when the pan is cool enough to handle, and serve warm or at room temperature.