Vegan Jalapeno Cornbread Muffins
User Reviews
5
Vegan Jalapeno Cornbread Muffins
Description
The recipe combines cornmeal and flour with baking powder, baking soda, and fine sea salt to form the dry mixture. Wet ingredients include unsweetened non-dairy milk, water, apple cider vinegar, a sweetener like sugar or maple syrup, and melted vegan butter. The chopped jalapeños, green onion, corn, and cooked beans are folded into the batter for added flavor complexity and moisture.
The muffins are baked in a greased 12-cup muffin pan and topped with sliced jalapeños for extra spice and an appealing presentation. The combination of spicy jalapeños, mild sweetness, and savory corn and beans results in a textured muffin that pairs well as a side or snack with a slight kick.
The recipe accommodates various flour choices, including gluten-free blends, making it adaptable. The presence of apple cider vinegar activates the baking soda to provide lift and light crumb. Baking 18 to 20 minutes ensures firm centers without dryness.
These cornbread muffins store well refrigerated for up to five days and freeze nicely for longer preservation. Reheating before serving restores softness.
Ingredients
- 1¾ cups yellow cornmeal medium grind
- ½ cup whole wheat flour or your favorite gluten-free flour blend, or all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt fine sea salt
- 1 cup non-dairy milk unsweetened, unflavored, such as soy
- ½ cup water
- 2 tablespoon apple cider vinegar
- 2 tablespoon sugar or maple syrup
- ¼ cup vegan butter melted
- 3 large jalapeño seeded, membranes removed
- ⅓ cup green onion chopped
- ¾ cup corn frozen, thawed
- ¾ cup black beans cooked, or pinto beans
Instructions
- Preheat oven to 375 degrees F, and oil a standard 12-cup muffin pan. Prepare the stir-ins before mixing the batter (remove the seeds and membranes of the jalapeños and slice them; chop the green onion; thaw the corn; prep and measure the beans). This will allow you to work quickly once the batter is formed, taking full advantage of the leavening power of baking soda.
- Set aside 12 jalapeño slices for decorating the tops of the muffins, and chop the remaining jalapeno.
- In a large bowl whisk together the cornmeal, flour, baking powder, baking soda and salt.
- In a medium-sized bowl whisk together the milk, water, vinegar, sugar or maple syrup, and melted butter. Pour the wet ingredients into the dry and whisk to combine.
- Stir in the chopped jalapeño (not the 12 reserved slices), green onion, corn and beans. Evenly divide the batter among the 12 muffin cups, and place a slice of jalapeño on top of each one.
- Bake for 18 to 20 minutes or until the centers are firm and a toothpick inserted in the center comes out clean. Let cool in the pans for at least 15 minutes before removing.
Notes
- Store the muffins in an airtight container in the refrigerator for up to five days.
- Reheat muffins before serving for best texture and flavor.
- They can be frozen for up to one month for convenient make-ahead options.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 155kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 280mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 6.6mg | 7% |
| Calcium | 20mg | 2% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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