Turmeric-Chili Stoneground Cornmeal Muffins

• 1 cup all purpose flour
• 1 cup stoneground cornmeal
• 1/3 cup organic sugar
• 2 tablespoons finely ground flax seeds
• 6 tablespoons boiling water
• 1 tablespoon baking powder
• 1 cup non dairy milk
• 1 teaspoon apple cider vinegar
• 1/4 cup extra virgin olive oil
• 1 teaspoon sea salt
• 1 teaspoon chili powder
• 1 1/2 teaspoons crushed red pepper
• 1/2 teaspoon turmeric
• 1 teaspoon extra sugar/ crushed red pepper for topping

1. Preheat oven to 400 degrees.rnPlace cupcake liners in muffin tinrnorrngrease an 8" square baking dish.
2. Whisk together ground flax seeds and boiling water, set asidernuntil thickened and gelatinous.
3. Combine non dairy milk and apple cider vinegar,rnwhisk together and set aside for 5 minutes.
4. In a large mixing bowl toss together cornmeal, flour, baking powder, salt, sugar, chili powder, turmeric and crushed red pepper.rnAdd thickened flax seed mixture, non dairy milk and olive oil.rnStir until well combined.
5. Fill cupcake liners 2/3 full or spread batter into greased baking pan.rnSprinkle with extra sugar and crushed red pepper.
6. For muffins, bake for 15-18 minutes.rnFor cornbread, bake for 20-22 minutes or until top is browned and cake testerrninserted into the center comes out clean.

flour, stoneground cornmeal, sugar, flax seeds, boiling water, baking powder, non dairy milk, apple cider vinegar, extra virgin olive oil, salt, chili powder, red pepper, turmeric, red pepper

Taken from food52.com/recipes/27377-turmeric-chili-stoneground-cornmeal-muffins (may not work)