Vegan Corn Muffins (gluten and oil free)

1 cup almond flour
¾ cup gf cornmeal
¼ cup tapioca flour
2 tsp baking powder
½ tsp sea salt
1 Tbsp sucanat or coconut palm sugar
¼ cup plant milk
½ cup lite coconut milk (shake can well before opening) remainder can be frozen
1 ear fresh corn, cut from cob

In large bowl, mix all dry ingredients.  Fold in the fresh corn and set aside.
In smaller bowl mix together coconut milk and plant milk.  Add to dry ingredients.  Pour into muffin pan.
Bake 350 for 20 minutes.  Cool 15 minutes. 

Adapted from Vegan Blueberry Muffins

susan wesley