Mini Stuffed Masa Harina Corn Muffins with Chipotle Chili

Preheat oven to 350°

Ingredients for Muffins

2 Tb. ground flax seeds

2 Tb. apple cider vinegar

¼ cup water

1 cup GF Flour

1 cup organic Masa Harina

¼ cup organic sugar

4 t. baking powder

1 t. baking soda

½ t. salt

1 cup organic coconut milk

¼ cup organic coconut oil

zest from 1 lime

2 cups Vegetarian Chili

Ingredients for Chipotle Chili

2 cups chopped onions

1 cup roasted peppers, chopped

1 can organic pinto beans

1 can organic red kidney beans

1 can organic black beans

1 cup fire roasted corn

1 Tbs. tomato paste

1 Tbs chopped garlic

1 can organic diced tomatoes

1 -1/2 t. salt

1 t. chili powder

2 t. cumin

4 dried chipotle peppers, de-stemmed and seeded. soaked in boiling water, than chopped

Safflower oil

Cilantro to taste and garnish

Sauté the onions in oil for 5 minutes and then add the roasted peppers and garlic. Add the chipotle peppers, cumin and chili powder. Toast the spices for 5 minutes, and then add the beans, tomatoes and tomato paste. Add the corn and salt. Let simmer for 15- 30 minutes. Add cilantro to taste!

Serve with organic brown rice

Directions for Making the Masa Muffins

Soak the Flax seeds in 2 Tbs. Apple Cider Vinegar and ¼ cup of water. Let sit for 5 minutes.

In large bowl, mix the dry ingredients together.

In mixer, combine the coconut milk with the coconut oil. Add the flax seed mixture. Then, with mixer on low speed, gradually add the dry ingredients. Make a 1” ball with the dough, and press it into the mini cupcake tim, creating a pocket in the middle. Fill the pocket with the chili (about 1 teaspoon) Bake at 350* for 20 minutes. If the back of your oven is hotter than front, rotate pans. The edges of the muffins should be golden brown and crusty!