Loaded Corn Muffins

Name: Loaded Corn Muffins
Ingredients: 1-1/2 cup Almond Milk; 1 teaspoon Apple Cider Vinegar; 1/4 cups Margarine, Melted And Cooled; 1-1/2 cup Cornmeal; 1/2 cups All-purpose Flour; 2 teaspoons Baking Soda; 1 teaspoon Salt; 3 teaspoons Honey; 11 ounces, weight Sweet Corn; 1 whole Jalapeno Pepper, Seeded And Diced

10 ingredients

5 steps

Ingredients

1-1/2 cup Almond Milk
1 teaspoon Apple Cider Vinegar
1/4 cups Margarine, Melted And Cooled
1-1/2 cup Cornmeal
1/2 cups All-purpose Flour
2 teaspoons Baking Soda
1 teaspoon Salt
3 teaspoons Honey
11 ounces, weight Sweet Corn
1 whole Jalapeno Pepper, Seeded And Diced

Directions

1

Preheat oven to 450°F. In a small bowl, combine almond milk and apple cider vinegar and set aside. Melt margarine in a double boiler or microwave and allow to cool.
2

Mix together cornmeal, flour, baking soda, and salt.
3

In a second bowl, mix together margarine, almond milk mixture, and honey.
4

Add wet ingredients to dry ones. Mix together until just combined. Stir in corn and jalapeno pepper.
5

Pour into prepared muffin tin. Bake until done, about 18-20 minutes.