Mini Corn Muffins

Mini Corn Muffins

(Mary Decker)

Ingredients:

  • 1 cup unsweetened almond, soy or hemp milk
  • 1 tablespoon chia seeds
  • 1 teaspoon apple cider vinegar
  • 1 cup cooked garbanzo beans
  • ¾ cup cornmeal
  • 1-1/2 tablespoons nutritional yeast
  • 1 tablespoon low sodium baking powder
  • 3 medjool dates or 6 regular dates, pitted
  • ¼ cup currants, optional

Directions:

Preheat oven to 350 degrees F

Combine non –dairy milk, chia seeds and vinegar and let stand for 10 minutes.

Meanwhile in a high-powered blender, blend garbanzo beans, cornmeal, nutritional yeast and baking powder. Place in a bowl. Add the milk/chia seed mixture to the blender along with the dates and blend until smooth. Add to the bowl with the beans and cornmeal and mix thoroughly. If desired, stir in currants.

Line a mini muffin pan with paper liners and dust with corn meal. Divide batter among muffin cups.

Bake for 25 minutes. Cool on a cooling rack

Makes 24 muffins.