Jalapeño Cornbread Muffins With Harissa Butter
[Vegan]

To Make the Harissa Butter:

1. Combine softened butter with harissa and salt (if using) and mix until well combined.

To Make the Muffins:

1. Mix ground flax seed with water in a small cup or bowl, set aside and let mixture thicken, at least 5 minutes.
2. Combine almond milk and apple cider vinegar in another bowl or cup and let that too sit for 5 minutes or so.
3. Meanwhile, preheat oven to 375°F and line muffin pan with baking cups (liners).
4. Combine cornmeal, flour, sugar, baking powder, and soda in a large mixing bowl.
5. Add in nutritional yeast, sun-dried tomatoes, garlic powder, peppers, turmeric, coriander, and salt, and mix to combine.
6. In a smaller bowl, whisk flax mixture, almond milk, and oil together.
7. Make a well in the center of the dry ingredients (cornmeal, flour, and spice mixture), pour in the wet ingredients (flax, almond milk, and oil mixture) and fold in with a spatula until evenly combined and batter is smooth.
8. Spoon batter into the prepared muffin pan to about three-quarters full, each.
9. Place in oven and bake for 18-25 minutes until tops are lightly golden and a toothpick inserted in the center of a muffin just comes out clean.
10. Let muffins rest on a wire rack for about 5 minutes before removing from muffin pan to cool further.
11. Serve warm with harissa butter.