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
- 1 cup GO VEGGIE Vegan Mozzarella Shreds
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
Notes
Recipe by: May I Have That Recipe