CORN AND CHILE MUFFINS

*Yields 18 servings*

Ingredients:

• 3 cups self-rising flour,
• 4 cups cornmeal,
• 1 egg, or 1 egg in the form of a non-meat and kosher substitute,
• 3 cups almond milk, or other non-dairy and kosher substitute,
• 2 1/4 cups of canned corn, drained,
• 4 tablespoons Splenda or sugar substitute,
• 3 tablespoons minced and seeded jalapeno peppers, and/or or other seeded and minced green chilies,

Directions:

1. Preheat oven to 400 degrees.
2. Sift and combine self-rising flour and cornmeal into a bowl; and set aside.
3. Combine egg substitute mixture or compound, sugar substitute, and non-dairy milk into a separate bowl; and beat until well blended. Gradually add the flour mixture into the other bowl, and continue to blend until well-mixed. Evenly fold in the corn and chilies.
4. Spray two pans for muffins, a total of 18 muffin wells, with cooking spray if needed.  Bake for 15 to 20 minutes; and/or until a toothpick inserted in the middle comes out clean.