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Jalapeno Corn Muffins

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

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.

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  • 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.

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  • 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.

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

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  • 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.

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

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  • Enjoy warm.
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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.