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SideChef
Recipes
Breakfast
Jalapeño Cornbread Muffins
Recipe

9 INGREDIENTS • 5 STEPS • 35MINS

Jalapeño Cornbread Muffins

4.6
5 ratings
They would be delicious with chili, or any other hearty meals. But they were also delicious on their own. I had some for breakfast, a savory-sweet treat, had some as a side for dinner, and even just a snack here and there.
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Girl Eats Greens
I specialize in simple, always vegan & often gluten-free recipes made in a teeny tiny kitchen without fancy appliances. Because being healthy should be easy and accessible for everyone.
http://www.girleatsgreens.com
They would be delicious with chili, or any other hearty meals. But they were also delicious on their own. I had some for breakfast, a savory-sweet treat, had some as a side for dinner, and even just a snack here and there.
35MINS
Total Time
$0.65
Cost Per Serving
Ingredients
Servings
4
US / Metric
Corn Flour
1 cup
Corn Flour
Cornmeal
1 cup
Cornmeal
or Cornbread Mix
Canola Oil
1/4 cup
Canola Oil
Maple Syrup
1/3 cup
Maple Syrup
Baking Powder
1/2 Tbsp
Baking Powder
Jalapeño Pepper
1
Jalapeño Pepper, chopped
Non-Dairy Milk
1 cup
Non-Dairy Milk
Lime
1/2
Lime, juiced
Chili Powder
1/4 tsp
Chili Powder
Nutrition Per Serving
VIEW ALL
Calories
441
Fat
17.3 g
Protein
6.2 g
Carbs
68.1 g
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Jalapeño Cornbread Muffins
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Girl Eats Greens
I specialize in simple, always vegan & often gluten-free recipes made in a teeny tiny kitchen without fancy appliances. Because being healthy should be easy and accessible for everyone.
http://www.girleatsgreens.com
Cooking InstructionsHide images
step 1
Preheat the oven to 375 degrees F (190 degrees C). Deseed and chop the Jalapeño Pepper (1).
step 1 Preheat the oven to 375 degrees F (190 degrees C). Deseed and chop the Jalapeño Pepper (1).
step 2
Mix the dry ingredients: Corn Flour (1 cup), Cornmeal (1 cup) and Baking Powder (1/2 Tbsp). In a separate bowl, mix the wet ingredients: Canola Oil (1/4 cup), Maple Syrup (2 Tbsp), and Non-Dairy Milk (1 cup).
step 2 Mix the dry ingredients: Corn Flour (1 cup), Cornmeal (1 cup) and Baking Powder (1/2 Tbsp). In a separate bowl, mix the wet ingredients: Canola Oil (1/4 cup), Maple Syrup (2 Tbsp), and Non-Dairy Milk (1 cup).
step 3
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.
step 3 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.
step 4
While the muffins are baking, simply whisk the Maple Syrup (3 Tbsp), Lime (1/2) juice and Chili Powder (1/4 tsp) together.
step 4 While the muffins are baking, simply whisk the Maple Syrup (3 Tbsp), Lime (1/2) juice and Chili Powder (1/4 tsp) together.
step 5
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!
step 5 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!
Tags
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Breakfast
Dairy-Free
American
Gluten-Free
Brunch
Shellfish-Free
Vegan
Vegetarian
Side Dish
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