Course Side Dish Cuisine American Keyword Cornbread, Jalapeno, Spicy Prep Time 8 minutes Cook Time 23 minutes Total Time 31 minutes Servings10 muffins
1 cup almond milk + ½ tbsp apple cider vinegar
½ cup all-purpose flour
1 cup organic yellow cornmeal
2 tsp baking powder
½ tsp salt
⅓ cup + 1 tbsp organic cane sugar
3 tbsp melted vegan butter
¼ cup diced jalapeńos (keep seeds according to spiciness preference) slice 10 thin pieces to top each muffin
½ cup vegan cheddar cheese
Preheat oven to 350°
Combine the almond milk and apple cider vinegar to create a vegan buttermilk. Set aside.
In a medium-sized mixing bowl, combine the flour, cornmeal, baking powder, salt and sugar together and whisk.
Next, add in the the melted vegan butter and buttermilk mixture and mix until just combined. Stir in the diced jalapeños and vegan cheese.
Evenly transfer the mixture to a well-oiled muffin pan (or use cupcake liners). Top each of the muffins with a sliced jalapeńo then transfer to the oven to bake.
Bake for 20-25 minutes. Once done, muffins should promptly bounce back up after being gently pressed down.
Remove from the oven and let cool for at least 10-15 minutes before removing each of them from the pan.Tip: use a butter knife to go around the edges of each muffin to loosen them and then pry them out using the butter knife.