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, 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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