mexican cheese muffins

cheesy cheesiness with a hint of heat

 2 C all purpose flour
2 t baking powder
1/2 t chipotle powder
1/2 t salt
1 C shredded cheese (i used daiya brand pepper jack)
1 C soy milk
1 T ground flax seed
3 T water
1/4 C vegetable oil
1 small can of diced green chiles

preheat oven to 400 degrees and line muffin tins with cupcake liners. 

in a large bowl combine flour, baking powder, chipotle powder, salt and cheese. mix well. 

in a separate bowl, whisk together flax seed and water until well mixed. whisk in soy milk, vegetable oil and green chiles. 

 add wet ingredients to dry and mix until just combined. 

fill muffin tins 3/4 full and bake for 20-25 minutes. 

*makes one dozen muffins