MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Vegan Cornbread Muffins With Jalapeños
Categories: Muffins
Yield: 12 Muffins
1 1/4 c Fine grain cornmeal (150 g)
1 c All purpose flour (148 g)
1/2 ts Baking soda (2 g)
1 1/2 ts Baking powder (6 g)
3/4 ts Sea salt (4 g)
1/3 c Pumpkin puree (80 g)
1 c Unsweetened non-dairy milk
- (240 ml)
2 ts Apple cider vinegar or white
- vinegar (10 ml)
1/4 c Vegan butter (44 g); melted
3 tb Sugar (38 g)
3 tb Maple syrup (69 g)
2 Jalapeños; de-seeded &
- finely diced, plus slices
- for the tops
Preparation time: 8 minutes
Cooking time: 22 minutes
These moist vegan jalapeño cornbread muffins are easy to make and
have a gluten-free option, which means everyone can enjoy them!
Preheat oven to 350°F / 180°C.
Line a muffin tin with cupcake liners. If not using liners, grease
lightly with coconut oil or spray with baking spray. Set aside.
Mix the almond milk and apple cider vinegar together. Let sit for at
least 3 minutes to create a vegan buttermilk.
In a large bowl, mix all the dry ingredients together. Set aside.
In a smaller bowl, mix all the wet ingredients together slow to
incorporate, then a bit quicker to mix together properly.
Pour the wet ingredients into the wet and mix until combined.
Add in the diced jalapeños and mix gently.
Spoon equally throughout the 12 muffin cups.
Add a thin slice of jalapeño to the top of each and press down
gently.
Bake for 18 to 22 minutes. The muffins are done when they bounce back
slightly to touch.
Serve immediately and enjoy!
Recipe by Jessica Hylton
Recipe FROM: <
https://jessicainthekitchen.com/
gluten-free-cornbread-muffins-vegan/>
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