Morning made better

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.
Vegan Jalapeño Cornbread Muffins