Savory Whole Grain Spinach Muffins

1 1/4 cups white whole wheat flour
½ cup stone-ground cornmeal
1/4 cup buckwheat flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons ground flax meal
6 tablespoons cold water
1/3 cup extra virgin olive oil
1 tablespoon agave nectar
½ cup finely chopped yellow onion
5 ounce package baby spinach, chopped very finely in a food processor
1 medium carrot, grated
1 jalapeno or Serrano pepper, minced
Zest of one lemon
1 cup soy milk
1 tablespoon lemon juice

Heat the oven to 400 degrees.

Whisk together the flax and water in a cup or small bowl. Microwave for 1 minute, and place in a medium bowl. Stir in the olive oil, agave, onion, spinach, carrot, hot pepper and lemon zest.

Combine the soy milk and lemon juice and let sit for a few minutes, then add to the vegetables.

Combine the flour, cornmeal, buckwheat flour, baking powder, baking soda, salt and pepper. Pour the dry ingredients into the vegetable mixture and stir briefly just until combined.

Spray a 12-cup muffin tin with cooking oil spray.  Fill the cups until nearly full and bake for 22 minutes.