Course Side Dish Cuisine American Keyword Cornbread, Jalapeno, Spicy Prep Time 8 minutes Cook Time 23 minutes Total Time 31 minutes Servings 10 muffins
Ingredients
- 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
Instructions
- 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.