Corny Muffins

Ate Krishna food today at Higher Taste, pretty good. Not much room left for Dad's Antipasto Ebly salad, but still enjoyed it thoroughly. But now, dear food blog, you can have my favourite savoury muffin recipe. It's based on a cornbread recipe which I got from somewhere, and as such comes out quite crumbly and yellow and corny. It's a pretty forgiving recipe, I kind of stick to the base recipe and bung whatever I want in, so they never come out the same way twice. But they're always, always good.  

Corny Muffins
(makes 6 big muffins or 12 little ones... or 9 medium ones)

INGREDIENTS

2 Tbsp ground flaxseeds 
6 Tbsp boiling water
1 cup flour
1 cup cornmeal or polenta
1/8 cup sugar 4 tsp baking powder
3/4 tsp salt some cayenne pepper, paprika, dried thyme (all optional). More paprika than thyme is good.
1/2 onion, finely chopped
1/2 a medium sized zucchini (or even more), grated
 one or more of: sliced green olives, basil, sliced pickled jalapenos, preserved roasted red peppers, finely chopped celery, or even actual corn if you're that keen

1 cup soy milk (or water)
1/4 cup canola oil
1 tsp apple cider vinegar (or other light coloured vinegar)

METHOD

1. Preheat oven to 220 degrees C.
2. Add water to flax seeds, letting it sit for a minute or so before whisking until thickened.
3. In a big bowl, whisk together the dry ingredients (I usually use a fork).
4. Add the veges, flax egg, milk/water, oil, and vinegar. Mix until smooth, but don't go crazy on it.
5. Pour into greased muffin tins and bake in the middle of the oven for around 15-20 mins depending on how big your muffins are. Do the toothpick test.