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 ¾ 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.