Vegan, gluten free corn muffins

Based on these:

http://angelfoodcooking.blogspot.com/2008/12/ideal-lunch-for-dreary-day.html?m=1

My father spent a good portion of my childhood as a diesel mechanic. A talented mechanic. When I needed a car to get to my college internship (a dream come true to intern in the PR department of Crayola), he bought me a totaled 1984 Ford Escort. In 1996.

Someone he knew had hit a deer with it. I think he paid $50 for it. For months, he pieced that car back together with junkyard parts.

It had a bad carburator. Every time it rained he had to come clear the carburator so my car would start.

And he never brought tools. Only a screwdriver. Often a hanger and some duct tape. No matter what the problem.

He prefers to fix versus replace. He's spent more than one afternoon trying to fix my 50-year-old garage door. The tracks are bent and the pulleys keep jamming.

I've begged him to take my money and go buy new parts. But no, he hammers and bangs the old ones. Once there may have been a torch involved. 

Why the resistance?

"Because any idiot can fix it with new parts," my dad says.

Well, I don't follow recipes. I rarely make the same dish twice. Any idiot can follow someone else's recipe or even their own recipe.

I prefer experimentation.

So, the coffers are low (fuel oil drop, new washing machine, extra car maintenance and I apparently ate my seven-month old implant crown), I'm using what I have.

- 1 1/2 cups corn meal

- 1/2 cup ground cashew

- 1/2 cup flax meal

- 1/4 cup sourgum flour

- 1/2 cup coconut flour

- pinch salt

- one big tablespoon baking powder (when did I run out of baking soda????)

- 1 cup soy milk

- about 1/2 cup extra virgin olive oil

- less than 1/4 cup canola oil

- about 1 tablespoon apple cider vinegar 

- 1 can cream-style corn (the dole version is cream-style-- not creamed, no dairy)

Mix quickly, portion into muffin tins. Bake at 350 for 30-40 minutes. 

Mine took forty.

I love these. They have a bit of a baking powder aftertaste, a tad of a grit to them (but much less than other coconut flour recipe I have tried). They are very moist on the inside. Very much a success.