Corn Muffins for One

This quick bread sure is quick. It makes a nice accompaniment for a fruit salad, or you can slice them open and slather a little faux cream cheese in there. A nice side of salsa or guacamole would be pretty tasty too! 

1 ½ teaspoons ground flaxseed

2 teaspoons water

1/3 cup yellow cornmeal

2 ½ TBLSP all-purpose flour

½ teaspoon baking powder

2 teaspoons granulated sugar

Pinch of salt

2 teaspoons canola oil

¼ cup water

Preheat the oven to 450 degrees Fahrenheit. Grease two muffin cups or line with paper liners. Ramekins will serve nicely too.

1. In a small bowl, combine the flaxseed and water, stirring thoroughly. Set this aside to become viscous and lovely.
2. In another small bowl, combine cornmeal, flour, baking powder, sugar, and salt, mixing well.
3. Add the flaxseed glop, the oil and the water, and stir until it’s smooth.
4. Pour the batter into the prepared tins. It should be about half of the batter per muffin.
5. Bake for 10-15 minutes, until a toothpick inserted into the center comes out clean.

Variations:

• Add your favorite spices. I’ve tried cumin (ground works better than whole seeds), fennel, and garlic powder. Yummm.
• Toss in some fresh or frozen and thawed corn with the oil and water. About 2 TBLSP would do it.