Jalapeno Cornbread Muffins

See the full recipe from Fork and Beans

  • 1 c. cornmeal (GMO-free, organic)
  • 1 c. gluten-free flour blend (see link in post)
  • ¼ c. granulated sugar
  • 1 Tbsp. baking powder
  • 1 tsp. dried rosemary
  • ½ tsp. dried thyme
  • ½ tsp. salt
  • 1 c. non-dairy milk
  • ¼ c. vegetable oil
  • ¼ c. chopped jalapenos, from the jar
  • 3 tsp. EnerG egg replacer + 5 Tbsp. water

Preheat oven to 350 degrees. Lightly grease a muffin pan. In a large bowl, whisk together the dry ingredients. Make a well in the center and pour the wet ingredients together. Stir with a wooden spoon until completely combined. Pour batter into the muffin pan (these yield 10 muffins total). Bake for 15 minutes or until a toothpick comes out clean when inserted into the middle of a muffin. Serve with non-dairy butter, raw honey, agave, or whatever floats your boat.

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