Ingredients
- 1 cup Forager Project Unsweetened Plain Cashewmilk
- 1 tablespoon apple cider vinegar
- 1 tablespoon flax meal
- 3 tablespoons water
- 1 cup cornmeal
- 1 cup flour
- 2/3 teaspoon baking soda
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 tablespoons maple syrup
- 1/3 cup pumpkin puree
- 3 tablespoons vegan butter – melted
- 2 jalapeños – 1 diced, 1 sliced
Prep
- Preheat the oven to 350 degrees and grease muffin tins.
- Grab two bowls. In one bowl, combine cashewmilk and vinegar. In the second bowl, combine flax meal and water. Set bowls aside for a few minutes.
- In a large bowl, mix together cornmeal, flour, baking soda, sugar and salt. Then add in remaining ingredients, followed by the two mixtures.
- Fold in diced Jalapeño. Pour mixture into muffin tins and top with Jalapeño slices.
- Bake for 18 to 20 minutes.
