Cheesy Corn Muffins
Servings: 12 Muffins
Ingredients
1/2 cup unsweetened non dairy milk, lukewarm
1 tbsp ground flax seeds
1 cup corn meal
1 cup whole wheat pastry flour
1 tbsp baking powder
1/2 tsp salt
1 tbsp chopped fresh rosemary
1 tbsp fresh thyme
1/2 cup GO VEGGIE Vegan Chive & Garlic Cream Cheese Alternative
3 tbsp grapeseed oil (or any other neutral flavor oil)
1 tbsp maple syrup
Instructions
Preheat oven to 400F. Line a 12 cup muffin tin with liners and coat them with cooking spray
Combine ground flax and non dairy milk in a bowl. Mix well and set aside
Combine corn meal, flour, salt, rosemary and thyme in a bowl and set aside
Using an electric mixer, whip together cream cheese and oil for about 2 minutes until creamy. Add maple syrup and milk/flax combination and continue mixing for 1 more minute
Reduce speed and slowly add corn meal mixture. Continue mixing until just incorporated, making sure to scrape the sides and bottom of the bowl. Fold in vegan Shreds
Using an ice cream scoop, fill the liners with muffin batter. Bake at 400F for 20 to 22 minutes. Serve warm
Recipe by: May I Have That Recipe
