Corn muffins are sweet and hearty and are great served with hot soup or chili. For an extra kick add a teaspoon of chili powder.
2 cups flour
4 tsp baking powder
1 tsp salt
1 1/2 cups ground cornmeal
2 flax eggs
1/2 cup sugar
1/2 cup sunflower oil
2 cups almond milk
Mix dry ingredients in a bowl until well combined.
Blend wet ingredients in a separate bowl until just combined.
Add wet ingredients to dry and fold in.
Drop by spoonfuls into a prepared silicone muffin tin.
Bake at 375 degrees Fahrenheit for 20 minutes or until a skewer inserted into the muffin comes out clean.
Serve with Veggie Chili.