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Savory Vegan Corn and Pepper Breakfast Muffins

A savory dairy-free, egg-free, refined sugar-free muffin. Filled with corn, poblano pepper, onion, and red bell pepper. Perfect for breakfast, lunch, dinner, or a snack.
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Course: Brunch
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 1
Calories:
Author: Linda and Alex at Veganosity

Ingredients

  • 1 tablespoon of ground flax seed + 3 tablespoons of water stirred together well in a small bowl
  • 1 teaspoon of avocado oil
  • 1/3 of a large red onion – finely chopped
  • 1/3 of a red bell pepper – finely chopped
  • 1/3 of a fire roasted Poblano pepper – skin scraped off seeded, and finely chopped
  • 1 cup of fresh or frozen corn
  • 1 tablespoon of fresh cilantro – finely chopped or 1/2 teaspoon of dried cilantro
  • Dry ingredients:
  • 1 cup of corn meal
  • 1 cup of all-purpose flour
  • 2 teaspoons of baking powder
  • 1 teaspoon of baking soda
  • 1 teaspoon of ground sea salt
  • 1/2 teaspoon of ground cumin
  • 1/2 teaspoon of ground chili powder
  • Wet ingredients:
  • 1/4 cup of maple syrup
  • 2 tablespoons of canola oil
  • 1 teaspoon of lemon juice
  • 1 cup of almond milk

Instructions

  • Make the flax egg. In a small bowl stir the flax seed and water together until thick and creamy. Let sit for ten minutes.
  • Preheat the oven to 400° and lightly grease muffin tin or medium iron skillet.
  • Roast the poblano pepper until the skin is black and blistered. You can put it over an open flame if you have a gas stove or roast it under the broiler. Watch it carefully and turn it often. Once the skin is black and blistered put it on a plate and cover with a bowl to steam. Approximately ten minutes. This will ensure that the pepper is soft enough to bake. Once it’s soft scrape the skin off with a knife and cut open and remove the seeds.
  • In a medium sauce pan heat the avocado oil on medium heat and when the oil is hot add the onion, corn, and bell pepper. To test the oil put one piece of onion in the pan. If it sizzles it’s ready. Cook until the onion is translucent and the pepper is soft. Remove from heat and let cool while you make the batter.
  • In a large mixing bowl whisk the corn meal, flour, baking powder, baking soda, salt, cumin, and chili powder together.
  • In a large measuring cup whisk the maple syrup, canola oil, lemon juice, and almond milk together with a fork until well blended. Pour the wet mixture into the mixing bowl with the dry ingredients. Add the flax egg and whisk together until well blended.
  • Add the cilantro, chopped poblano pepper, and onion and corn mixture to the mixing bowl and stir until evenly distributed in the batter.
  • Fill the 3/4 of the muffin tin with the batter. Use an lightly greased ice cream scoop for easier filling.
  • Bake for 20 minutes or until golden brown. Insert a toothpick in the center of the muffin. If it comes out clean the muffins are done.
  • Cool on a wire rack for ten minutes.
  • Enjoy!
  • NOTE: You can leave the oil out of the wet ingredients but they won’t crisp up like they do with the oil.