Making cornbread muffins takes a lot of the stress out of the cornbread, the smaller size cooks quicker, cracks less, and its ALMOST like an attempt at portion control, provided you eat them one at a time 😉 These gluten-free gems feature jalapeno, but I have definitely substituted for a scorpion pepper here and there when I know I am entertaining my fellow heat demons.

 

Jalapeno cheddar cornbread biscuits

3 Tbsp melted vegan butter

⅓ cup applesauce

¼ cup maple syrup

¼ cup organic sugar

1 flax egg

1 cup coconut milk mixed w/ 1 tbsp apple cider vinegar (aka vegan buttermilk)

1 cup cornmeal, medium grind

1 cup all purpose gluten free flour

½ tsp salt

½ tsp baking soda

2 jalapeños, 1 sliced and 1 finely diced

1 ¼ cup shredded vegan cheddar cheese, such as Parmela Creamery

Preheat oven to 350 degrees F, and line a muffin tin with paper liners OR lightly grease

Mix your flax egg and set aside.

Melt butter in a large mixing bowl.

Add applesauce, sugar, maple and flax together and whisk to combine.

Next add salt, baking soda, 1 of the jalapenos (diced, seeds removed unless you’re into the burn) and stir well.

Add buttermilk and stir until combined.

Last, add cornmeal and gluten free flour blend and stir until combined. Let sit for 15-20 minutes to allow the grain to soak. Mixture should be pourable, so if it looks too thick, add more buttermilk a tablespoon at a time.

Add the vegan cheese and mix.

Pour evenly into muffin tins (usually 12 standard size) and top each with a slice of jalapeño.

Bake for 18-22 minutes, or until golden brown on top and a toothpick inserted into the center comes out clean.Remove from oven and let rest in the pan for a few minutes. Then transfer to a plate or bowl for serving. Cover to keep warm.

I highly recommend serving these with just a touch of butter, or maybe a slice of tempeh bacon or two 😉

Will keep in an airtight container for up to a couple days. Store in the freezer to keep longer.