A flavorful and hearty take on the cheesy cornbread, these cornbread muffins are tender and savory. The batter is infused with a wealth of hot spices, sun-dried tomatoes, and nutritional yeast for cheesy flavor. The harissa butter only serves to elevate the spices, making these muffins perfect for those who like things spicy.

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Jalapeño Cornbread Muffins With Harissa Butter [Vegan]

Ingredients

For the Harissa Butter:

  • 1/4 cup vegan butter, softened
  • 1 tablespoon harissa paste, or to taste
  • A pinch of salt (if using unsalted butter)

For the Muffins:

  • 1 tablespoon ground flax seed, plus 3 tablespoons water
  • 1 cup, plus 2 tablespoons almond milk
  • 1 tablespoon apple cider vinegar
  • 1 cup coarsely ground cornmeal (coarse polenta)
  • 1 cup unbleached all-purpose flour
  • 2 tablespoons raw or regular sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons nutritional yeast flakes
  • 2 tablespoons chopped sun-dried tomatoes, plus more for garnishing
  • 1 tablespoon garlic powder
  • 1 teaspoon chili powder or pepper flakes (optional)
  • 1 tablespoon finely chopped jalapeño pepper
  • 1 teaspoon ground or freshly grated turmeric
  • 1 teaspoon ground coriander (or cumin)
  • 1 teaspoon salt
  • 1/4 cup canola oil (or other vegetable oil)
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Preparation

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.


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