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Export 10 ingredients for grocery delivery
Step 1
Preheat oven to 350°F/180°C.
Step 2
Line a muffin tin with cupcake liners. If not using liners, grease lightly with coconut oil or spray with baking spray. Set aside.
Step 3
Mix the almond milk and apple cider vinegar together. Let sit for at least 3 minutes to create a vegan buttermilk.
Step 4
In a large bowl, mix all the dry ingredients together. Set aside.
Step 5
In a smaller bowl, mix all the wet ingredients together slow to incorporate, then a bit quicker to mix together properly.
Step 6
Pour the wet ingredients into the wet and mix until combined.
Step 7
Add in the diced jalapeños and mix gently.
Step 8
Spoon equally throughout the 12 muffin cups.
Step 9
Add a thin slice of jalapeño to the top of each and press down gently.
Step 10
Bake for 18-22 minutes. The muffins are done when they bounce back slightly to touch.
Step 11
Serve immediately and enjoy!
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