Vegan Jalapeño Cornbread Muffins

These muffins aren’t exactly a healthy recipe per se, but they are totally plant-based. Vegans need a cheat meal every once in awhile too! Like any muffin, they are very simple and don’t take very long to make, and if you’re a cornbread fan like me - you’re going to love them.

Dice the jalapeños to your liking - I kept mine at a medium-sized dice but you can absolutely make them smaller if you wish. I added some creamed corn as well which was a lovely addition as it kept the muffins nice and moist. The vegan parmesan I used is the Parma brand in Better than Bacon flavour. I love this stuff - and they’re 100% right, it is truly better than bacon! Check out they’re products on their website: www.eatparma.com because they have a whole line up of different flavours to choose from!

Add the corn and jalapeños to the wet ingredients and pour into the dry ingredients. Bake in muffin cups for 14-16 minutes at 400 F until a toothpick inserted into the centre comes out clean.

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I topped my raw muffins with a jalapeño slice just to make them look a little bit more special :)

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Once cooked, you can enjoy them warm with a bit of vegan butter or they are also delicious cold. Whatever you prefer! Enjoy!

If you would like to save my recipes you can find me on Pinterest as The Blissful Blueberry. You can also find me on Instagram as @the.blissful.blueberry - look for the green icon or this picture!

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*makes 12 muffins

Ingredients:

1 cup yellow cornmeal

1 1/4 cups all-purpose flour

1/2 cup granulated sugar

1 teaspoon salt

2 tablespoons vegan Parma brand parmesan cheese (Better than Bacon flavour)

1 tablespoon baking powder

1 cup cashew milk

1/3 cup canola oil

1/2 cup cream style sweet corn

2 large jalapeño peppers, finely diced + some sliced for topping

Preheat oven to 400 F and grease a muffin tin.

In a mixing bowl, whisk together the cornmeal, flour, sugar, salt and baking powder.

In another bowl, whisk together the cashew milk and canola oil. Add the corn and the diced jalapeños and mix until combined.

Stir the wet ingredients into the dry ingredients and mix until combined.

Pour the batter into the muffin cups and bake for 15 minutes, or until a toothpick inserted in the centre comes out clean.

Remove the muffins from the tin and let cool on a wire rack. Enjoy with your favourite vegan chili or just on their own!