Vegan Cornbread Muffins

Name: Vegan Cornbread Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 packages Jiffy Vegetarian Corn Muffin mix; 6 Tbsp reduced aquafaba (see instructions); 2/3 cup oat milk or plant-based milk of choice; 1 jalapeno sliced (optional)

5.0

(1)

thehangrychickpea.com

Your recipes

Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 22

Author : The Hangry Chickpea

Ingredients

Remove All · Remove Spices · Remove Staples

2 packages Jiffy Vegetarian Corn Muffin mix6 Tbsp reduced aquafaba (see instructions)2/3 cup oat milk or plant-based milk of choice1 jalapeno sliced (optional)

Export 4 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

to 400 F.

Step 2

drain the liquid from a can of chickpeas and pour into a small saucepan on medium heat. Reduce volume by 1/3, and remove from heat. Meanwhile, line your muffin tins with cupcake liners.

Step 3

when aquafaba is ready, whisk all ingredients (except jalapeno). Gently stir in jalapeno slices at the end, then scoop into muffin tins. 2-3 oz or 1/4 cup-ish of batter works well.

Step 4

bake for 15 mins, then test with toothpick. If toothpick comes out clean, your muffins are ready. Cool for 10-15 mins, then carefully remove from tin and place on cooling rack. Enjoy!