Emily's Jalapeno Cornbread Muffins (Vegan and Gluten-Free)
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Emily's Jalapeno Cornbread Muffins (Vegan and Gluten-Free) calories by ingredient
Introduction
Jalapeno cornbread muffins with giant hunks of jalapeno and corn on the fluffy inside that are one hundred percent out of this world.For more recipes like this, visit The Front Burner . Jalapeno cornbread muffins with giant hunks of jalapeno and corn on the fluffy inside that are one hundred percent out of this world.
For more recipes like this, visit The Front Burner .
Number of Servings: 12
Ingredients
-
1 cup cornmeal
1/3 cup each: teff, millet, and coconut flours (any 3 gluten free flours will do)
1/2 tsp xanthan gum
1 tsp baking soda
1/2 tsp salt
1/4 tsp black pepper
1 cup almond milk
1 can sweet corn, drained
2 tbsp apple cider vinegar
1/4 cup olive oil
1 jalapeño diced
Directions
(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.
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