These mini muffins make a great side to soup, stew or even a salad. I also used some vegan hotdogs, cut them into 1/4 inch or so slices and pushed them into the center of a few muffins to make mini corndogs for the games this afternoon. These come together in about 10-15 minutes and only cook for 20 minutes. So fast and easy. You could make these in large muffin tins and probably cook about 25-30 minutes. Check them with a toothpick to see if it comes out clean. If you aren't into heat you can use a different pepper for color or totally leave the peppers out.
- 1 cup almond milk, unsweet
- 1 tablespoon white vinegar
- 1 tablespoon flaxseed meal
- 3 tablespoons water
- 1 cup corn meal, I used yellow
- 1 cup unbleached white flour
- 2/3 teaspoon baking soda
- 1/4 cup coconut sugar
- 1/2 teaspoon salt
- 1/8 cup agave
- 1/3 cup applesauce, unsweet
- 3 tablespoons aquafaba
- 2 jalapeños, separated
- 2 vegan hotdog, sliced into 1/4-inch long pieces (optional)
mini silicon muffin pan placed on top of a cookie sheet for stability
Pour milk and vinegar into a measuring cup and stir to combine. Add flax meal and water to a small bowl and combine. Let these sit for about 5 minutes to thicken.
Preheat oven to 350F. Add cornmeal, flour, baking soda, coconut sugar and salt to a medium bowl. Stir to combine well.
Add agave, applesauce, aquafaba, flax meal mixture and milk mixture to bowl. Stir to combine.
Diced one jalapeno and add to the batter. Fold in.
I used a small cookie dough scoop to add batter to the muffin pan. Top each muffin with optional vegan hotdog and/or a sliced of the other jalapeno.
Bake for 18-20 minutes until toothpick comes out clean.
Serve warm with a cup of soup or as an appetizer.
Enjoy!!!!
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