A recipe is a set of instructions for preparing a particular dish, including a list of the ingredients required and the steps to be followed. Recipes can be found in cookbooks, on websites, and in magazines, and they can be passed down through families and communities.
These Gluten-Free Jalapeño Cornbread Muffins are the perfect blend of spicy, savory, and slightly sweet! With a fluffy texture and a golden crust, each bite bursts with the flavors of fresh corn, a hint of jalapeño heat, and a touch of sweetness.
They’re easy to make, dairy-free, and pair wonderfully with soups, chilis, or as a standalone snack. Perfect for adding a bit of kick to your meal, these muffins will become a favorite for gatherings, barbecues, or cozy nights in!
Overall, homemade recipes offer a range of benefits, including better control over ingredients and amounts, cost savings, enjoyment and satisfaction, social connections, and environmental benefits. Whether you are a seasoned cook or just starting out, making your own recipes can be a rewarding and fulfilling experience.
✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Gluten-Free Jalapeño Cornbread Muffins
Description
Cheesy Vegan Pizza Beans is a delicious and satisfying vegan dish that is perfect for a quick dinner or a satisfying snack. Made with almond milk, gluten-free flour, and vegan cheese, this dish is packed with protein and flavor.
Ingredients
Gluten-Free Jalapeño Cornbread Muffins
-
Preheat Oven:
Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or grease it well.
-
Prepare Dry Ingredients:
In a large bowl, whisk together the cornmeal, gluten-free flour, baking powder, baking soda, salt, and sugar.
-
Combine Wet Ingredients:
In a separate bowl, mix the almond milk, oil, and flax egg until well combined.
-
Mix Batter:
Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing. Fold in the corn kernels, chopped jalapeños, and optional vegan cheese if using.
-
Fill Muffin Tins:
Spoon the batter evenly into the muffin cups, filling each about ¾ full.
-
Bake:
Bake in the preheated oven for 15-18 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.
-
Cool and Serve:
Allow muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
-
Tips:
- For Extra Spicy Muffins: Keep the seeds in the jalapeños or add an extra one.
- Serve with: Vegan butter or a dollop of dairy-free sour cream.
These muffins have a nice crumb and just the right amount of spice—enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 386kcal
- % Daily Value *
- Total Fat 16.7g26%
- Saturated Fat 2.4g12%
- Total Carbohydrate 56.5g19%
- Sugars 7.5g
- Protein 18.2g37%
- Vitamin A 302 IU
- Vitamin C 12 mg
- Calcium 135 mg
- Iron 7 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
You can also use other types of beans in this recipe, such as black beans or pinto beans.
Feel free to get creative and add your favorite pizza toppings to the mix!
User Reviews