Emily's Jalapeno Cornbread Muffins (Vegan and Gluten-Free)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup cornmeal1/3 cup each: teff, millet, and coconut flours (any 3 gluten free flours will do)1/2 tsp xanthan gum1 tsp baking soda1/2 tsp salt1/4 tsp black pepper1 cup almond milk1 can sweet corn, drained2 tbsp apple cider vinegar1/4 cup olive oil1 jalapeño diced
(makes 12 servings)
Preheat the oven to 350 degrees. In a large bowl, combine all dry ingredients (flours, xanthan gum, baking soda, salt, and pepper) and stir to combine. In a separate bowl, combine all wet ingredients (almond milk, corn, vinegar, olive oil, and jalapeno) and mix thoroughly. Slowly add the wet ingredients to the dry bowl, and mix to combine. Grease a 12-cup muffin pan, and carefully spoon the mixture evenly among the 12 cups. Bake 30 minutes or until a toothpick comes out clean when inserted into the middle. Let cool on a metal rack before serving.
(Note: If you don’t care about necessarily making these gluten-free, you can take out the 3 flours and xanthan gum and simply substitute with 1 cup AP flour.)
Number of Servings: 12
Recipe submitted by SparkPeople user THEFRONTBURNER.
Preheat the oven to 350 degrees. In a large bowl, combine all dry ingredients (flours, xanthan gum, baking soda, salt, and pepper) and stir to combine. In a separate bowl, combine all wet ingredients (almond milk, corn, vinegar, olive oil, and jalapeno) and mix thoroughly. Slowly add the wet ingredients to the dry bowl, and mix to combine. Grease a 12-cup muffin pan, and carefully spoon the mixture evenly among the 12 cups. Bake 30 minutes or until a toothpick comes out clean when inserted into the middle. Let cool on a metal rack before serving.
(Note: If you don’t care about necessarily making these gluten-free, you can take out the 3 flours and xanthan gum and simply substitute with 1 cup AP flour.)
Number of Servings: 12
Recipe submitted by SparkPeople user THEFRONTBURNER.
Nutritional Info Amount Per Serving
- Calories: 144.0
- Total Fat: 5.9 g
- Cholesterol: 0.0 mg
- Sodium: 308.0 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 3.4 g
- Protein: 2.9 g