A few weeks ago I suddenly developed a hankering for cornbread muffins. I rummaged through the kitchen cabinets and discovered that I had most of the ingredients on hand, so impromptu muffins were baked.
For years, my go-to cornbread recipe cornbread has been a recipe for Double-Corn Cornbread from the January, 2006 issue of the now, sadly, defunct Vegetarian Times magazine. The original recipe calls for cornmeal, all-purpose flour, creamed corn, canola oil, vegan cheddar cheese, and chopped scallions. I made it for an office get-together once, and someone thought the scallions were jalapeños. “Hmm…” I though. “Jalapeños would make a great addition.
I’ve tinkered with the recipe many times throughout the years, using regular corn instead of creamed corn (which is vegan, but the way), replacing the oil with apple sauce, and using whole wheat flour instead of all-purpose. I’ve also added those jalapeños. I usually make the recipe as muffins instead of as a loaf, as muffins just seem be more convenient to grab when I want a snack.
I often think that baking a batch of muffins will take too long, and I just skip it, but really, these muffins only take a few minutes to throw together. It’s just a matter of mixing the wet ingredients and dry ingredients separately and then combining them together. You then fold in the corn, scallions, and jalapeños. Most of the time to make them is hands-off baking time.
I love to snack on these Jalapeño Cornbread Muffins in the afternoon along with a glass of iced green tea. They’re also a great companion to a spicy tofu scramble, a bowl of hot chili, or a plate of Hoppin’ John.
Vegan Jalapeño Cornbread Muffins
- 1 cup almond or soy milk
- 2 tablespoons apple cider vinegar
- ½ cup apple sauce
- ½ cup maple syrup
- 1 cup cornmeal
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup corn, either thawed frozen corn or canned corn
- 3 scallions, chopped
- 2 jalapeños, seeds removed, minced
- 1 jalapeño, thinly sliced
Position a rack in the upper third of the oven and preheat the oven to 350°F. Lightly oil the cups of a muffin pan or line it with paper liners.
Combine the almond or soy milk with the apple cider vinegar and let stand for about 5 minutes. It will develop a buttermilk-like consistency. Whisk in the apple sauce and maple syrup.
Whisk together the cornmeal, whole wheat flour, baking powder, baking soda, and salt. Make a small well in the center and pour in the wet mixture. Mix well.
Fold in the corn, scallions and minced jalapeños.
Divide the batter among the muffin cups, filling them ¾ of the way full. Top each on with a jalapeño slice.
Bake until the muffins are golden brown around the edges and toothpick inserted in the center comes out clean, about 17 to 20 minutes.