Prep: 15 mins – Cook: 20 mins – Total: 35 mins
- 1 3/4 cups medium-grind yellow cornmeal
- 1/2 cup whole wheat or all-purpose flour; or sub your favorite gluten-free flour blend
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp fine sea salt
- 1 cup unsweetened, unflavored non-dairy milk such as soy
- 1/2 cup water
- 2 Tbsp apple cider vinegar
- 2 Tbsp sugar or maple syrup
- 1/4 cup vegan butter, melted
- 3 large jalapeños, seeded, membranes removed
- 1/3 cup chopped green onion
- 3/4 cup frozen corn, thawed
- 3/4 cup cooked black or pinto beans
- Preheat oven to 375 degrees F, and oil a standard 12-cup muffin pan. Prepare the stir-ins before making the batter (remove the seeds and membranes of the jalapeños and slice them; chop the green onion; thaw the corn; prep and measure the beans). This will allow you to work quickly once the batter is formed, taking full advantage of the leavening power of baking soda.
- Set aside 12 jalapeño slices for decorating the tops of the muffins, and chop the remaining jalapeno.
- In a large bowl whisk together the cornmeal, flour, baking powder, baking soda and salt.
- In a medium-sized bowl whisk together the milk, water, vinegar, sugar or maple syrup, and melted butter. Pour the wet ingredients into the dry and whisk to combine.
- Stir in the chopped jalapeño (not the 12 reserved slices), green onion, corn and beans. Evenly divide the batter among the 12 muffin cups, and place a slice of jalapeño on top of each one.
- Bake for 18 to 20 minutes or until the centers are firm and a toothpick inserted in the center comes out clean. Let cool in the pans for at least 15 minutes before removing.
This delicious recipe and photos were created by MyQuiteKitchen.com, we simply shared it. Please check them out for more great ideas!