Spicy Corn Muffins
1 Cup Corn Meal
1 Tablespoon Baking Soda
1 Teaspoon Chili Powder
1/2 Teaspoon Salt
2 Tablespoons Onion, finely chopped
2 Tablespoons Agave Nectar
2 Eggs' Equivalent*
3/4 Cup Almond Milk
1 Tablespoon Apple Cider Vinegar
1 Onion, chopped
1 Tablespoon Olive Oil
*Mix 2 Tablespoon Ground Flaxseeds, 2 Teaspoons Baking Powder, 2 Teaspoons Potato Starch, 3 Tablespoons Oil, 6 Tablespoons Water
1. Cook the onion in olive oil. Cook over low heat until caramelized.
2. Mix the dry ingredients in a mixing bowl. Add the vinegar to the almond milk. Add to the dry mix with the onion, agave nectar and egg equivalent. Mix well. Pour into greased muffin tins. Top with the caramelized onions.
3. I used an Advantium convection oven to cook this. The settings were Upper - 10 Lower - 10 Convection 10 for 5 minutes. Then Upper - 5 Lower - 10 Convection 10 for 10 minutes. In a conventional oven cook at 375 F with convection for 15 -17 minutes.
Soundtrack - Lady Gaga and Tony Bennett - Cheek to Cheek