Gluten Free Vegan Jalapeño Cornbread Muffins
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!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.thedailykale.com.
Cooking tools:
- Food processor
- Muffin tin
- Oven
- Mixing bowl
- Baking sheet
- Parchment paper
- Fork
- Toaster
- Measuring cup
- Spoon
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 (for coating)
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