Gluten Free Vegan Jalapeño Cornbread Muffins - The Daily Kale
Gluten-free vegan jalapeño cornbread muffins with a spicy twist—crunchy outside, moist inside, and perfect for plant-based dinners. Try them with Buffalo Tofu Tenders and steamed kale. YUM!
Ingredients
- 2 cups unsweetened almond milk
- 1 chia egg
- 1 jalapeño, chopped
- 1 tsp baking powder
- 1 tsp baking soda
- 1 3/4 cornmeal (I used Bob's Red Mill Organic Medium Grind Cornmeal)
- 1 tbsp. vegan butter
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