Jalapeno Cornbread Muffins

• Vegetarian
• Gluten free

• Produce

  • 1 Jalapeno, fresh

• Refrigerated

  • 1 cup Almond milk

• Condiments

  • 1/4 cup Lemon juice
  • 1/2 tsp Liquid smoke
  • 1/4 cup Vegan butter

• Baking & Spices

  • 2 cups Self-rising cornmeal mix

• Nuts & Seeds

  • 1 tbsp Flax seed

• Dairy

  • 1 Cheese, vegan

Found on twocityvegans.com

Description

Ingredients

• 2 cups self-rising cornmeal mix
• 1 cup almond milk
• ¼ cup lemon juice
• ¼ cup melted vegan butter
• 1 Tbsp flax seed + 3 Tbsp almond milk
• 1 fresh jalapeno finely diced
• ½ tsp liquid smoke
• vegan cheese shredded or grated

Directions

• Preheat oven to 400F. Lightly grease a 12 cup muffin pan.
• In a large mixing bowl, mix together the flax seed and 3 Tbsp almond milk and let sit for 5-8 minutes until it is thick and gooey
• In a measuring cup or small bowl, mix together lemon juice and 1 cup almond milk and let sit for 5 minutes.
• To flax mixture, add in the almond milk mixture and melted vegan butter and stir. Add cornmeal mix and stir until thoroughly combined. Stir in diced jalapeno and let sit for 5 minutes.
• Fill the muffin cups ⅔ full and bake for 20-25 minutes until golden and a toothpick inserted in the middle comes out clean.