Mini Jalapeno Cornbread Muffins
These bite sized muffins are sweet with a little kick. Great with chili, soup, or for a quick snack.
Servings: 6 servings
Calories: 264kcal
Ingredients
- 1 cup cornmeal
- 1 cup whole wheat flour or gluten-free flour of choice
- 2 Tablespoons sugar
- 2 Tablespoons brown sugar
- 1 Tablespoon baking powder
- 1 cup vanilla soy milk
- ¼ cup all-natural organic applesauce no sugar added
- ¼ cup pure maple syrup or agave I used maple syrup
- 3 jalapeños deveined and deseeded, diced small
- ¼ teaspoon cayenne pepper
- 1 teaspoon vanilla extract optional
Instructions
- Preheat oven to 400 degrees.
- I uses a mini muffin pan
- You can also use a silicone mini muffin pan, mini muffin paper wraps, or dust regular muffin tin with flour.
- You do not need to use spray oil or any other oil for non-sticking.
- In a large mixing bowl, combine the cornmeal, flour, sugar and baking powder; stir.
- Add the soy milk, applesauce and maple syrup, chopped jalapeños and cayenne pepper and whisk to combine.
- Pour batter into mini muffin tin using a ⅓ cup measuring cup to avoid overfilling
- Place pan on middle rack in oven and bake 10-15 minutes.
- Remove from oven and place on wire rack to cool.
- Cool briefly before removing from pan.
Notes
Serve warm or at room temperature. I served with chili.
Nutrition
Calories: 264kcal | Carbohydrates: 54g | Protein: 7g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 236mg | Potassium: 277mg | Fiber: 5g | Sugar: 19g | Vitamin A: 269IU | Vitamin C: 11mg | Calcium: 200mg | Iron: 2mg