Corn Muffins

Makes 12
From: Amy Hinrichs

1 cup almond milk
1 tsp lemon juice
2 tablespoons milled flax seed
6 tablespoons water
8 medjool dates (16 smaller dates)
1 cup Sorghum flour
1 cup yellow corn meal
1 tsp baking soda
1 tsp baking powder
1 can of corn drained

1. Preheat the oven to 375. Spray the muffin tins with cooking spray.
2. Measure out the milk and add the lemon juice. Let the mixture sit for at least 5 minutes so it will “sour”.
3. Mix the flax seed and water. Let the mixture sit until it thickens.
4. Pull out your food processor and put the chopping blade in.
6. In a mixing bowl, add the sorghum flour, corn meal, baking soda, and baking powder. Mix just a couple of seconds until ingredients are incorporated.
7. Add the dates to the food processor. A soft date will squish in your fingers. If the dates you are using are not very soft, process them for a minute before adding the other ingredients. 
8. Add the milk and flax seed to the food processor. Run the food processor until all the ingredients form a smooth mixture.
9. Mix the wet ingredients into the dry. Stir just to incorporate them.
10.  Gently fold in the corn.
10. Divide the dough evenly into the muffin tins. 
11. Cook 20 minutes until the top is firm.
12. Cool them on a wire rack.