1cupall purpose flour(148g) OR All Purpose Gluten Free Flour Mix (NOT Baking Mix)
1 1/2teaspoonsbaking powder
1cupunsweetened almond milkany vegan milks
2teaspoonsapple cider vinegar or white vinegar
1/4cupmelted vegan butter(44g)
3tablespoonscane sugar or coconut sugar or organic brown sugar
3tablespoons maple syrup(69g)
2jalapeñosde-seeded and finely diced plus slices for the tops
Preheat oven to 350°F/180°C.
Line a muffin tin with cupcake liners. If not using liners, grease lightly with coconut oil or spray with baking spray. Set aside.
Mix the almond milk and apple cider vinegar together. Let sit for at least 3 minutes to create a vegan buttermilk.
In a large bowl, mix all the dry ingredients together. Set aside.
In a smaller bowl, mix all the wet ingredients together slow to incorporate, then a bit quicker to mix together properly.
Pour the wet ingredients into the wet and mix until combined.
Add in the diced jalapeños and mix gently.
Spoon equally throughout the 12 muffin cups.
Add a thin slice of jalapeño to the top of each and press down gently.
Bake for 18-22 minutes. The muffins are done when they bounce back slightly to touch.
Serve immediately and enjoy!
This recipe is vegan and gluten free. HOW TO STORE These cornbread muffins can be stored in an airtight tupperware container on the counter for up to 5 days. You can also use them as a base for your cornbread stuffing recipe.