Name: Savory Cornmeal Muffins with Fresh Corn
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 1 1/2 cup whole wheat pastry flour (can sub with half all purpose and half whole-wheat); 1/2 cup stone ground cornmeal; 1 tbsp baking powder; 1 tsp baking soda; 1 tsp pink salt or sea salt; 2 tbsp flax meal (not flax eggs, just the dry flax meal); 1 1/4 cup nondairy milk; 1 cup fresh or frozen corn kernels. If using frozen, thaw before use.; 2 tsp apple cider vinegar; 1/2 cup vegetable stock; 1/4 cup extra virgin olive oil; 1 tbsp finely chopped fresh sage or rosemary; 1 medium or 2 small jalapeno peppers. Deseed if you desire less heat. Minced.