Vegan Jalapeno Cornbread Muffins

Step 1

Preheat oven to 375 degrees F, and oil a standard 12-cup muffin pan. Prepare the stir-ins before mixing the batter (remove the seeds and membranes of the jalapeños and slice them; chop the green onion; thaw the corn; prep and measure the beans). This will allow you to work quickly once the batter is formed, taking full advantage of the leavening power of baking soda.

Step 2

Set aside 12 jalapeño slices for decorating the tops of the muffins, and chop the remaining jalapeno.

Step 3

In a large bowl whisk together the cornmeal, flour, baking powder, baking soda and salt.

Step 4

In a medium-sized bowl whisk together the milk, water, vinegar, sugar or maple syrup, and melted butter. Pour the wet ingredients into the dry and whisk to combine.

Step 5

Stir in the chopped jalapeño (not the 12 reserved slices), green onion, corn and beans. Evenly divide the batter among the 12 muffin cups, and place a slice of jalapeño on top of each one.

Step 6

Bake for 18 to 20 minutes or until the centers are firm and a toothpick inserted in the center comes out clean. Let cool in the pans for at least 15 minutes before removing.