Recipe from Forks Over Knives Cookbook
A perfect addition to a hot bowl of soup, chili, or stew.
Makes 12 muffins
Preheat the oven to 375F. Line a 12 muffin pan with paper liners or lightly oiled; or a silicone muffin pan.
In a small bowl combine the flaxseeds with the almond milk and set aside to allow to gel for 5 minutes.
In a large mixing bowl, stir the applesauce and maple syrup together. Add the flaxseed-almond milk mixture. In a separate bowl, whisk together the cornmeal, oat flour, baking soda, baking powder, and salt, until well blended. Add the dry mixture to the wet ingredients in the large bowl. Stir until well combined, but avoid over-mixing. Fold in the corn kernels.
Spoon out equal portions of batter into the muffin cups. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Serve warm. These also freeze well.