Sweet & Savory Muffins

Ideal for Sunday mornings, getting to know your neighbors, meal trains, and treating your nieces and nephews to a breakfast they won’t say “no” to. Savory, sweet, and tempting to eat the whole batch! A farm-to-table breakfast everyone can get behind. Enjoy around the breakfast table with laughs, music, and begin to plan the day together!

Supplies:

• Muffin Tin

• Muffin/ Cupcake Liners

• Cheese Grater

• Oven

Ingredients:

• 1 TBSP of ground flax

• 3 TBSP warm (not hot) water

• 1/2 cup dairy milk (any will do!)

• 1/4 cup avocado oil or olive oil, or sub for 1/4 cup applesauce as a low-fat and low-sugar alternative, and nix honey.

• 1 tsp vanilla extract

• 1/4 cup honey or maple syrup

• 1 1/2 cup all-purpose flour

• 2 tsp baking powder

• 1/2 tsp Salt

• 1/2 block of sharp cheddar cheese (about 4 oz or 1/2 a cup)

• 1/2 frozen sweet corn (frozen is important for water concentration)

Instructions:

1. Preheat the oven to 400 °F. Grab a muffin pan and line it with the muffin/ cupcake liners.

2. Mix the ground flax and warm water in a small bowl or cup well. Let it sit for 5 minutes or until thick and gel-like.

3. While you wait, in a medium to large bowl, whisk baking powder, flour, and salt together.

4. Next, combine the flax mixture, milk, honey, oil, and vanilla.

5. Pour the liquid into the dry mixture, and combine - no need to over mix!

6. Shred cheese until you have 1/2 cup full (if you have extra, save for later!). Fold in cheese and frozen corn into the mixture.

7. Spoon batter into each muffin paper until 2/3 full. Bake for 16-20 minutes.

Note:

I love to double or triple this recipe and freeze the extras! Thaw on the counter and enjoy! :)