These tasty muffins pair great with chili, or any soup or stew, but we also love to snack on it by itself. This recipe has extra fibre from the ground flaxseed, and apple sauce to replace some of the butter!
Preheat oven to 400°F (200°C). Grease baking dish or muffin tin and set aside.
In a large bowl, combine the cornmeal, flour, flaxseed, baking powder, baking soda, and salt.
In a separate bowl, whisk together the melted butter, apple sauce, honey, egg, and buttermilk. Add the wet ingredients to the dry, and mix just until combined. Fold in the corn and green onions gently.
Pour batter into prepared muffin tin. Bake for 15 to 20 minutes or until the tops are golden, and a toothpick comes out clean when inserted into the centre. If baking in a tray, bake for 20 to 30 minutes.
Allow to cool for 5 minutes before removing from tin.
