Preheat the oven to 375 degrees F (190 degrees C). Deseed and chop the Jalapeño Pepper (1).
Mix the dry ingredients: Corn Flour (1 cup), Cornmeal (1 cup) and Baking Powder (2 teaspoon). In a separate bowl, mix the wet ingredients: Canola Oil (1/4 cup), Maple Syrup (2 tablespoon), and Non-Dairy Milk (1 cup).
Fold the wet ingredients into the dry, along with the chopped jalapeno. Mix well until everything is incorporated. Grease some cupcake tins, or use paper cups, and fill the cups about 3/4 of the way full. Bake for 20 minutes.
While the muffins are baking, simply whisk the Maple Syrup (3 tablespoon), Lime (1/2) juice and Chili Powder (1/4 teaspoon) together.
When the muffins have cooled a little bit, drizzle the maple chili lime mixture on top of the muffins. Have some on hand to dip in as well if you like. They’re even better eaten when they’re still a little warm. Enjoy!