Rationale: easy, make-ahead, freezes well
Variations: add cranberries (whole or dried) for the holidays.
Serving suggestion: serve with your favorite soup or chili, unless you’ve exercised a lot – stick to just one!
- 2 tablespoons ground flax seeds
- 6 tablespoons water
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/4 cup sugar (up to 1/3 cup if you like it sweet)
- 4 teaspoons baking powder
- 3/4 teaspoon table salt
- 1 cup soymilk
- 1/4 cup canola oil
- 2 cups frozen corn
Preheat oven to 425°F. Spray 12-muffin muffin tin with nonstick cooking spray.
Combine the ground flax seed and water in a bowl, microwave for 2-3 minutes and let cool a little, stirring occasionally until thick. Set aside.
In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.
Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture. Beat just until smooth (do not over-beat). Fold in the frozen corn.
Divide between 12 muffin sections of the prepared baking pan. Bake for 20 minutes, or until a toothpick inserted in the middle comes out clean.
Cool on wire rack 10 minutes.
Makes 12 servings.
Nutrition per serving for 12 servings (made with 1/4 cup sugar):
- Calories: 175
- Fat: 6g
- Protein: 3.5g
- Fiber: 1.8g
- Sugar: 6.6g
- Iron: 5.8% RDA