Tried a new recipe for Whole Grain Corn Muffins by Julieanna Hever, RD, from the Forks Over Knives website.
I really liked these, and will make them again. They are no-added fat, vegan and gluten free, per the original recipe.
Turns out the recipe is a bit flexible! I didn’t have oat flour (realized later I could have made it from old fashioned rolled oats), so I substituted whole wheat flour. Also, didn’t have frozen corn, so I cooked a corn on the cob I had and used that. Swoon.
I even left half of the flour out, thanks to my feathery sous chef, Dodger distracting me at a key interval, and they still came out great.
Had them for breakfast with a super-ripe hachiya persimmon. These are the scoopable type, but I recently discovered that the skin is edible, so I just pulled it open and held it in my hand to eat it. Messy fabulousness.