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   MSGID: 34594.fidonet_cooking@1:105/500 2d6544e8   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Vegan Cornbread Muffins With Jalapenos   
    Categories: Muffins   
         Yield: 12 Muffins   
       
     1 1/4 c  Fine grain cornmeal (150 g)   
         1 c  All purpose flour (148 g)   
       1/2 ts Baking soda (2 g)   
     1 1/2 ts Baking powder (6 g)   
       3/4 ts Sea salt (4 g)   
       1/3 c  Pumpkin puree (80 g)   
         1 c  Unsweetened non-dairy milk   
              - (240 ml)   
         2 ts Apple cider vinegar or white   
              - vinegar (10 ml)   
       1/4 c  Vegan butter (44 g); melted   
         3 tb Sugar (38 g)   
         3 tb Maple syrup (69 g)   
         2    Jalapenos; de-seeded &   
              - finely diced, plus slices   
              - for the tops   
       
     Preparation time: 8 minutes   
     Cooking time: 22 minutes   
        
     These moist vegan jalapeno cornbread muffins are easy to make and   
     have a gluten-free option, which means everyone can enjoy them!   
        
     Preheat oven to 350?F / 180?C.   
        
     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 jalapenos and mix gently.   
        
     Spoon equally throughout the 12 muffin cups.   
        
     Add a thin slice of jalapeno to the top of each and press down   
     gently.   
        
     Bake for 18 to 22 minutes. The muffins are done when they bounce back   
     slightly to touch.   
        
     Serve immediately and enjoy!   
        
     Recipe by Jessica Hylton   
        
     Recipe FROM:    
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
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