*Corn Muffins/ Gluten Free

By lori17

These are our favorites plus they freeze well.
You can also use fresh corn cut off the cob or if using frozen, you will need to thaw.

Ingredients

• 1 1/2 Tablespoons flaxseed
• 1 cup unsweetened almond milk
• 1/2 cup unsweetened applesauce
• 1/4 cup 100% pure maple syrup
• 1 cup cornmeal
• 1 cup gluten free oat flour or you can use millet flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup frozen corn kernels, thawed

Preparation

Step 1

1. Preheat oven to 375 degrees F.
2. In a small bowl, combine the flaxseed with almond milk and set aside
to allow to gel for 5 minutes.
3. In a large mixing bowl, stir applesauce and maple syrup together and add flaxsees/almond milk mixture. Then sift in corn meal, oat flour, baking powder, baking soda, and salt. Stir well until well-combined, but avoid over-mixing. Add in the corn kernels.
4. Use a 12-cup muffin pan lined with paper, spoon equal portions of batter into the cups.
5. Bake for 20 minutes or until toothpick comes out clean when inserted into the center.
Great served warm.
Note: for variations you can add 2 TBSP. tarragon or little minced green onions, or another spice of your liking.
If you are making mini muffins bake for 12 minutes.