Vegan Jalapeño Cornbread Muffins
These Jalapeño Cornbread Muffins make a great snack on their own, but they’re also a delicious companion salads and soups.
Ingredients
- 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
Instructions
- 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.
- Place the muffin tin on a wire rack and allow the muffins to cool for 10 minutes before carefully removing them.