Jalapeno Cornbread Muffins with Rustlin’ Rob’s Yellow Cornmeal (Plant Based)

Name: Jalapeno Cornbread Muffins with Rustlin' Rob's Yellow Cornmeal (Plant Based)
Ingredients: 1 1/2 cup Rustlin' Rob's Yellow Cornmeal; 1/2 cup spelt flour, or gluten-free brown rice flour for a gluten free muffin; 2 tsp. baking powder (aluminum free); 1 tsp. sea salt; 4 tbsp. honey; 2 tbsp melted coconut oil, and a little extra for greasing your muffin pan; 1 1/2 cups non-dairy milk (almond, rice, or coconut); 1 cup organic corn kernels, fresh or frozen and thawed; 1 jalapeño pepper, seeds removed and finely chopped (optional)

Breads & Rolls, Veggies & Sides

Jalapeno Corn Muffins Plant-based 1080x600

Heat Level: Medium
Category: Bread & Roll Recipe, Side Dish Recipe

INGREDIENTS:

Whole Grain Yellow Cornmeal
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1 1/2 cup Rustlin' Rob's Yellow Cornmeal
1/2 cup spelt flour, or gluten-free brown rice flour for a gluten free muffin
2 tsp. baking powder (aluminum free)
1 tsp. sea salt
4 tbsp. honey
2 tbsp melted coconut oil, and a little extra for greasing your muffin pan
1 1/2 cups non-dairy milk (almond, rice, or coconut)
1 cup organic corn kernels, fresh or frozen and thawed
1 jalapeño pepper, seeds removed and finely chopped (optional)

DIRECTIONS:

Grease muffin pan with coconut oil. Mix dry ingredients together. Mix wet ingredients together. Combine dry and wet ingredients, and bake at 400 degrees for 20-25 min.

NOTE: You may also leave out the jalapeno, for a less spicy version.
ADAPTED FROM: Hallelujah Acres