Jalapeño Cheddar Corn Muffins (vegan, gluten free)
Recipe type: Muffins
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
The perfect accompaniment to your hearty vegan chili.
  • 1 cup cornmeal
  • 1 cup all-purpose gluten-free flour blend
  • ⅔ cup granulated sugar
  • 1 teaspoon salt
  • 3½ teaspoons baking powder
  • 1 jalapeno, seeded and chopped finely
  • ⅓ cup Daiya pepper jack, cheddar or mozzarella shreds
  • 1 cup unsweetened non-dairy milk (I used almond milk)
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon baking soda
  • ¼ cup pureed pumpkin
  • ⅓ cup grapeseed oil
  1. Preheat oven to 400°F. Spray muffin tin with non-stick olive oil cooking spray.
  2. In a large bowl, sift together cornmeal, gluten-free flour, salt, sugar and baking powder. Add in jalapeno and stir to coat each little piece.
  3. In a measuring cup combine non-dairy milk and apple cider vinegar. Let sit for 5 minutes. Add baking soda and stir to combine.
  4. In another bowl whisk together pureed pumpkin and grapeseed oil. Add in non-dairy milk mixture. Whisk to combine well.
  5. Add wet ingredients to dry ingredients and stir well to combine. Fold in Daiya shreds.
  6. Divide batter evenly among 12 muffin cups.
  7. Bake in preheated oven for 20-25 minutes until lightly browned and a pick comes clean when inserted.
  8. Let cool 5 minutes in the muffin pan before removing to finish cooling on a wire rack.
Recipe by These Things I Love at http://thesethingsilove.com/2013/03/jalapeno-cheddar-corn-muffins-vegan-gluten-free/