Ingredients
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13 g (2 tablespoons) Flax Meal
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16 g (2 tablespoons) Cornstarch
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1 tablespoon (15 ml) Apple Cider Vinegar
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1 cup (235 ml) unsweetened plain Vegan Milk
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8 to 15 g (1⁄2 to 1 tablespoon) chopped canned Chipotle Pepper
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2 tablespoons (30 ml) Adobo Sauce
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60 g (1⁄4 cup) unsweetened Applesauce
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2 tablespoons (30 ml) neutral-flavored Oil
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135 g (1 cup) frozen Corn
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60 g (1⁄2 cup) Corn Flour
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140 g (1 cup) whole Spelt Flour
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1 teaspoon fine Sea Salt
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1 teaspoon ground Cumin
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1½ teaspoons Baking Powder
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1⁄2 teaspoon Baking Soda
Directions
These muffins are delicately spicy and wonderfully light and fluffy, just like you wouldn’t expect from a baked good made from whole grain flours. That’s just because whole grains really like to prove you wrong, in their own deliciously twisted way. Be sure to adjust the amount of chipotle pepper according to your preference.
Steps
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1
Done
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Preheat the oven to 375°F (190°C, or gas mark 5). Line 10 cups of a s tandard muffin pan with paper liners. Fill the remaining 2 cups halfway with water to ensure even baking and to avoid warping the pan. |
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2
Done
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Combine the flax meal, cornstarch, vinegar, milk, chipotle pepper, adobo sauce, applesauce or yogurt, and oil in a blender, or use a handheld blender. Blend until smooth. Stir the corn kernels into the mixture. |
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3
Done
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In a large bowl, combine the flours, salt, cumin, baking powder, and baking soda. Pour the wet ingredients into the dry, and stir until combined, being careful not to overmix. |
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4
Done
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Divide the batter among the prepared muffin cups, making each three fourths full, and bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. |
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5
Done
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Let cool on a wire rack. Store in an airtight container at room temperature for up to 2 days. |
