Vegan Jalapeño Cornbread Muffins

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 and 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.

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