Cheesy Corn Muffins (makes 12 muffins)
1 ¼ cups GF flour (I use Pamela’s Baking & Pancake Mix)
1 cup fine yellow cornmeal
1/3 cup sugar
2 Tbs flaxseed
½ tsp salt
1 egg, beaten
1 cup milk
2 Tbs melted butter
1 cup frozen corn niblets, thawed
½ cup shredded cheese (cheddar, Monterey Jack – really any)
Preheat oven to 400 degrees.
Oil a 12-muffin tin. (I use a silicone one so I skip this step.)
Combine first eight ingredients and mix well.
Fold in corn and cheese.
Fill each cup ¾ full.
Bake 15 – 20 minutes or until toothpick comes out clean.
