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    Jalapeno Corn Muffin (Vegan)

    Apr 17, 2015 · 9 Comments

    My 134th recipe, "Jalapeno Corn Muffin (Vegan)", a sweet and spicy muffin. I always love to buy different ingredients and try different foods when visiting the local supermarket. On one such occasion when I visited my nearby Kroger supermarket, I saw those cute little cornbreads. They were small loaves and looked adorable. Since they contained eggs, I asked RK to give one of them a try. He said they were very delicious with a slightly sweet taste and a grainy texture. Different from the other breads or muffins he tasted so far. Ever since I wanted to try making an eggless version at home so that I can taste it too. However I did not want to do a copycat recipe, instead wanted to go big by adding little bit of jalapeno for an extra kick of spiciness. And also I wanted to have a difference in texture and believed that adding some sweet corn kernels would do the trick for me. The jalapeno corn muffin turned out perfect, just like I had hoped for. Slightly sweet, browned on the outside. The sweetness from the corn kernels and the spiciness from the jalapenos complimented very well with each other and it was truly yummy. An easy and delicious breakfast or snack ready within 30 mins 😉

    jalapeno corn muffins

    Jalapeno Corn Muffins

    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 25 mins
    Total Time 30 mins

    Ingredients
      

    • Flaxseed meal - 1 Tbsp
    • Water - 3 Tbsp
    • Milk - 1 Cup I used soymilk * Need to be at room temperature
    • Melted butter vegan or regular / Oil - ¼ Cup
    • Yellow Cornmeal - 1 ¼ Cups
    • All purpose flour - 1 Cup
    • Sugar - 4 tsp
    • Baking powder - 1 Tbsp
    • Salt - ½ tsp
    • Jalapeno - 1
    • Sweet corn kernels - ¼ Cup
    • Olive Oil - as needed for brushing.

    Instructions
     

    • First, add the flaxseed meal and water to a large bowl, mix well and keep aside for 2 mins. Meanwhile de-seed the jalapeno. Thinly slice half of the jalapeno and then finely dice the remaining half. Keep aside.

      muffin   muffin
    • By now the flaxseed meal and water would have turned slimy like egg. Add the melted butter / oil and milk. Use a fork or hand whisk and beat until frothy with bubbles forming on top.

      muffin   muffin
    • Now add the cornmeal, flour, sugar, baking powder, salt to the wet ingredients. Fold until both the dry and wet ingredients are just combined. Do not over mix.

      muffin   muffin
    • Now add the sweet corn kernels, diced jalapenos to the batter and fold well until combined.

      muffin   muffin
    • Preheat the oven to 400 F. Grease or line a muffin pan with olive oil. Fill ¾th of the muffin cups with batter. Top of each cup with a piece of sliced jalapeno.

      muffin   muffin
    • Bake for about 25 mins until the muffin is cooked through.

      muffin   muffin
    • Enjoy warm.
      jalapeno corn muffin   jalapeno-corn-muffin

    Notes | FAQ

    - Adjust sugar and jalapeno quantity as per your taste.
    - Adjust the baking time as per your oven settings. Inserting a toothpick at the middle of the muffin should come out clean.
    - Flaxseed meal is a substitute for egg. If you are not a vegetarian, you can replace Flaxseed meal + water with 1 Large egg.
    - I used fresh jalapeno. You can also use the pickled one.
    Sending this recipe to the First Blog Anniversary Celebration of Delectable Flavours.
    Delectable-Flavours

    « Godhumai Upma | Broken Wheat Upma
    Spicy Cauliflower Bites »

    Reader Interactions

    Comments

    1. Swati says

      June 17, 2018 at 1:50 am

      This corn muffin is so tasty and the best part it is very easy to make just because the way you have explained it makes it so easy.

      Reply
      • revifood says

        June 19, 2018 at 3:18 pm

        Thanks Swati 🙂

        Reply
    2. Ree says

      May 15, 2015 at 5:14 am

      They are so perfectly baked, my mom loves these...will make it for her and tell you how we liked it!

      Reply
      • revifood says

        May 15, 2015 at 7:25 am

        Thanks Ree. Sure waiting to hear back from you 🙂

        Reply
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