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PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vegan Cornbread Muffins With Jalapenos
 Categories: Muffins
      Yield: 12 Muffins
 
  1 1/4 c  Fine grain cornmeal (150 g)
      1 c  All purpose flour (148 g)
    1/2 ts Baking soda (2 g)
  1 1/2 ts Baking powder (6 g)
    3/4 ts Sea salt (4 g)
    1/3 c  Pumpkin puree (80 g)
      1 c  Unsweetened non-dairy milk
           - (240 ml)
      2 ts Apple cider vinegar or white
           - vinegar (10 ml)
    1/4 c  Vegan butter (44 g); melted
      3 tb Sugar (38 g)
      3 tb Maple syrup (69 g)
      2    Jalapenos; de-seeded &
           - finely diced, plus slices
           - for the tops
 
  Preparation time: 8 minutes
  Cooking time: 22 minutes
  
  These moist vegan jalapeno cornbread muffins are easy to make and
  have a gluten-free option, which means everyone can enjoy them!
  
  Preheat oven to 350?F / 180?C.
  
  Line a muffin tin with cupcake liners. If not using liners, grease
  lightly with coconut oil or spray with baking spray. Set aside.
  
  Mix the almond milk and apple cider vinegar together. Let sit for at
  least 3 minutes to create a vegan buttermilk.
  
  In a large bowl, mix all the dry ingredients together. Set aside.
  
  In a smaller bowl, mix all the wet ingredients together slow to
  incorporate, then a bit quicker to mix together properly.
  
  Pour the wet ingredients into the wet and mix until combined.
  
  Add in the diced jalapenos and mix gently.
  
  Spoon equally throughout the 12 muffin cups.
  
  Add a thin slice of jalapeno to the top of each and press down
  gently.
  
  Bake for 18 to 22 minutes. The muffins are done when they bounce back
  slightly to touch.
  
  Serve immediately and enjoy!
  
  Recipe by Jessica Hylton
  
  Recipe FROM: 
 
MMMMM
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