Our Veggie Kitchen

I made these muffins a couple days ago, along with pumpkin chili. I love breaking up a fresh corn muffin into my chili and, like a salty potato chip, you can't eat just one. You gotta have another split and slathered with margarine. What a treat.

Last time I made these, I had troubles with them crumbling. I increased the cornmeal and soy milk by 1/4 cup each and it made for a denser muffin. In reality, I think its more important to add the ground flax properly. Feel free to decrease the cornmeal and soy milk by 1/4 cup each. They're good either way.



4 tbs Earth Balance Margarine
1/4 cup white sugar
1/4 cup agave nectar
1/2 tsp salt
1 cup all purpose flour
1/2 cup whole wheat flour
1 cup cornmeal
1 tbs baking powder
1 1/4 cup soy milk
1 cup frozen corn kernels
2 tbs ground flax, 6 tbs water

In a large bowl, cream together the margarine and sugar. Beat in the agave nectar, and milk. Mix together the flour, cornmeal, salt and baking powder, then mix into the wet ingredients. Stir until the batter is smooth. Fold in corn and set aside.

Preheat oven to 400 degrees F (200 degrees C). While the oven preheats, bring 6 tbs water to a boil and stir in the ground flax. Stir constantly for 2-3 minutes, until the flax takes on an egg-like consistency. Fold into the dough. Spoon into 12 muffin cups. Bake in the preheated oven for 20 to 25 minutes, or until tops of muffins are lightly browned.

12 servings: 194 cal (5g fat, 34g carbs, 4g protein)