Vegan Jalapeño Cornbread Muffins

I grew up in Tennessee, so despite 11 years now in California, my tastebuds still crave me some homestyle Southern cornbread! I love spicy foods and the balance of the sweet corn with the spicy jalapeños is sooo tasty! I used a blend of regular medium grain cornmeal, and the more finely ground corn flour that is masa harina. This is what is used to make corn tortillas, and this blend turned out great. Serve with anything you like, be it chili or salad! Corn is a staple food in many cultures around the world, and when not over processed is quite nourishing and satisfying! Makes me want to lounge in a porch front rocking chair.

You need:

1.5 cup cornmeal

1.5 cup masa harina

2 cup soymilk

1tbs vinegar

1/2 tsp salt

1.5 chopped jalapeños (seeds discarded)

1/4 cup nutritional yeast 

2 tsp baking powder

3 tbs agave sweetener 

1/4 cup olive oil

Combine all ingredients well in a large bowl.

Turn into greased or lined muffin tins. I made one batch of mini muffins and another of larger standard sized muffins
Bake in a preheated oven at 350F for 7 minutes for mini muffins, 15 minutes for regular muffins. Let cool slightly and enjoy!

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