A recipe by Visin

Loaded Jalapeño Cornbread Muffins

Name: Loaded Jalapeño Cornbread Muffins
Yield: 12
Ingredients: 240 g cornmeal; 180 g all-purpose flour; 150 g cane sugar; 2 teaspoons baking powder; 2 teaspoons salt; 420 g unsweetened non-dairy milk; 115 g vegan butter, melted; 30 g jalapeño, deseeded and finely diced; 80 g finely diced yellow onion; 75 g corn kernels, fresh or canned; 85 g vegan cheddar cheese shreds

Servings12

Calories288 kcal

Protein4 g

These cornbread muffins carry the jalapeño flavor without the heat.

Ingredients

cornmeal240 g
all-purpose flour180 g
cane sugar150 g
baking powder2 teaspoons
salt2 teaspoons
unsweetened non-dairy milk420 g
vegan butter, melted115 g
jalapeño, deseeded and finely diced30 g
finely diced yellow onion80 g
corn kernels, fresh or canned75 g
vegan cheddar cheese shreds85 g

Preparation

1.Preheat your oven to 375°F.
2.In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
3.When well combined, use a spatula to mix in non-dairy milk and melted butter. Gently blend until chunks are gone.
4.Set aside about 1 tablespoon of diced jalapeño for topping, then fold in the rest of the diced jalapeño, yellow onion, corn, and vegan cheese.
5.Transfer batter to a lightly oiled 12-cup muffin pan. If using a standard-sized muffin pan, you should fill each cup almost to the very top—don't be afraid of overflow! Filling them this high will make big, beautiful muffin tops.
6.Sprinkle a bit of vegan cheese and diced jalapeño on each raw muffin, then grind a tiny bit of coarse salt on top.
7.Bake for 30 minutes, or until muffin tops turn golden brown.
8.Let cool slightly and serve warm with vegan butter.

Nutrition per serving

Calories288 kcal

Protein4 g

Carbs44 g

Fat11 g

Nutrition values are calculated from the ingredients.