Ann & Jane - Kickin' Corn Muffins

Kickin' Corn Muffins
makes 12 muffins

1 cup water
3 tablespoons flaxseed meal
1 1/4 cups oat flour
1 1/4 cups corn flour
1/2 teaspoon baking soda
1/2 cup 100% pure maple syrup

Book Instructions:

Preheat the oven to 350.

Combine the water and flaxseed meal in a small bowl and let sit for at least 5 minutes, until it starts to gel. (This is not the usual flaxseed-to-water ration used in baking: We are saving steps by using all the water for the muffins with the flaxseed meal).

In a mixing bowl, combine the oat flour, corn flour, and baking soda. Add the flaxseed mixture and maple syrup and mix until well combined.

Scoop the batter into the cups of a 12-cup non-stick muffin pan. Bake for 18 minutes, until lightly browned. These are best when served warm with salsa or hot sauce.


The Engine 2 Cookbook
page 111

Video instructions:

Do NOT mix the water and flaxseed together. Add the dry flax meal to the flours in the bowl.
Use any grind cornmeal.
If 1/2 cup maple syrup is too much, use less syrup and increase the water.