Gluten-Free Jalapeño Cornbread Muffins

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini. Recipe inspired by Jessica In The Kitchen.

INGREDIENTS

For almond milk

• 1 cup (150g) almonds
• 1 quart (946ml) water
• 1/8 teaspoon Pink Himalayan salt (optional)

For corn muffins

• 1 1/4 cups fine-grain cornmeal
• 1 cup all-purpose gluten-free flour mix (NOT baking bix)
• 1/2 tsp. baking soda
• 1 1/2 tsp. baking powder
• 3/4 tsp. sea salt
• 1/3 cup pumpkin puree
• 1 cup almond milk made with the NutraMilk
• 2 tsp. apple cider vinegar or white vinegar
• 1/4 cup (44g unmelted) melted vegan butter
• 3 tbsp. cane sugar or coconut sugar or organic brown sugar
• 3 tbps. (69g) maple syrup
• 2 jalapeños, de-seeded and finely diced plus slices for the tops

INSTRUCTIONS

For almond Milk

• Start by making fresh almond milk with the NutraMilk:
• Place almonds in the NutraMilk container.
• Press Butter cycle, set for 7 minutes.
• Press Start.
• Add water and replace lid.
• Press Mix (do not change the default Mix time).
• Press Start.
• Press Dispense, open spigot and fill your container with almond milk.
• Preheat oven to 350 degrees Fahrenheit.
• Line a muffin tin with cupcake liners. If not using liners, grease lightly with coconut oil or spray with baking spray. Set aside.
• Mix the almond milk and apple cider vinegar together. Let sit for at least 3 minutes to create a vegan buttermilk.
• In a large bowl, mix all the dry ingredients together. Set aside.
• In a smaller bowl, mix all the wet ingredients together slow to incorporate, then a bit quicker to mix together properly.
• Pour the wet ingredients into the wet and mix until combined.
• Add in the diced jalapeños and mix gently.
• Spoon equally throughout the 12 muffin cups.

• Add a thin slice of jalapeño to the top of each and press down gently.
• Bake for 18-22 minutes. The muffins are done when they bounce back slightly to touch.

• Serve immediately and enjoy!