Vegan Cornbread Muffins

CORNBREAD MUFFINSYield: 9-12 muffins2 Tbsp. ground flax seed
6 Tbsp. water
1 C soy milk
1 tsp. apple cider vinegar1 C whole spelt flour
1 C cornmeal
1/4 C rapadura or sucanat sugar4 tsp. baking powder
3/4 tsp. table salt
1/4 C canola oil 

1. Preheat oven to 425 degrees. Line a muffin pan with paper cups and set aside.
2. Bring the water to a boil in a small saucepan. Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 1 minute or until thickened, stirring occasionally. Set aside.
3. Combine the soy milk and apple cider vinegar in a measuring cup. Set aside and allow to curdle.
4. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.
5. Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture. Beat just until smooth, making sure not to over-mix.
6. Scoop into lined muffin tins. Bake for 20 minutes, or until a toothpick inserted in the middle comes out clean.
7. Cool muffins on a wire rack 10 minutes.