Jalapeño Cornbread Muffins

These Jalapeño Cornbread Muffins are a delightful blend of sweet and spicy, perfect for a cozy gathering. Moist and fluffy, they make a fantastic vegan appetizer that will impress your guests.

Ingredients

• cornmeal - 1 cup
• all-purpose flour - 1/2 cup
• baking powder - 1 tablespoon
• baking soda - 1/2 teaspoon
• salt - 1/2 teaspoon
• maple syrup - 2 tablespoons
• unsweetened almond milk - 1 cup
• vegetable oil - 2 tablespoons
• fresh jalapeño, finely chopped - 1 medium
• corn kernels (fresh or frozen) - 1/2 cup
• nutritional yeast - 2 tablespoons

Steps

1. Preheat your oven to 200°C (400°F) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, mix the cornmeal, all-purpose flour, baking powder, baking soda, and salt together.
3. In another bowl, whisk together the maple syrup, almond milk, and vegetable oil until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
5. Fold in the chopped jalapeño, corn kernels, and nutritional yeast until evenly distributed.
6. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

• Calories: 220
• Protein: 5 g
• Carbs: 38 g
• Fiber: 3 g
• Sugar: g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.2 L

Health Benefits

• Rich in fiber, promoting digestive health.
• Contains antioxidants from jalapeños that may boost metabolism.

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