Confetti Cornmeal Muffins

Preheat oven to 375°F. Line twelve 2½-inch muffin cups with paper liners or use silicone muffin cups. 2. In a small bowl stir together milk and flaxseed meal; let stand 5 minutes. In a medium bowl stir together the next six ingredients (through salt). 3. In a blender or food processor combine flaxseed mixture, beans, applesauce, ¼ cup of the corn kernels, and ¼ cup of the roasted peppers. Cover and blend until smooth. Add to flour mixture; stir until combined (batter will be thick). Fold in the remaining ½ cup corn and ¼ cup of the roasted peppers. Spoon batter evenly into prepared muffin cups. Sprinkle remaining ¼ cup roasted peppers on the tops. 4. Bake 18 to 20 minutes or until an instant-read thermometer inserted in centers reads 195°F (see tip, recipe intro) or tops spring back when pressed. Serve with jalapeño jelly (if using).