These jalapeño corn muffins baked in the all NEW O’lala range of bakeware are as perfect as an easy side dish as they are for a grab-and-go breakfast and make excellent snacks.
Ingredients
- 1⁄4 cup plus 1 tablespoon of water
- Mesure 1 tbsp flax flour or sub with an egg
- Use 1 cup of all-purpose flour
- 1 cup of cornmeal
- 1 tablespoon plus 1 teaspoon of baking powder
- 1⁄2 cup of granulated sugar
- 1 teaspoon of salt
- 1⁄4 cup of canola oil
- 1 cup of unsweetened, plain coconut milk
- 2 medium jalapeños, seeds discarded and diced
- 1⁄4 cup of corn kernels (frozen or canned, optional)
- 1/2 cup grated cheddar
Method
Preheat the oven to 180 degrees Celsius and lightly grease your O’lala muffin pan or line with paper muffin liners.
- In a small bowl, whisk together the flaxseed meal and water. Set aside for 5 minutes.
- In a large bowl, combine the flour, cornmeal, baking powder, sugar, and salt.
- Pour the canola oil, coconut milk, flaxseed meal mixture, diced jalapeño, and corn kernels into the large bowl, and mix by hand until combined.
- Mix through the shredded cheddar cheese.
- Pour the batter into the prepared muffin pan, add extra cheddar on top and bake for 18-20 minutes, until the edges of the top become golden brown and a toothpick pierced into the centre of a muffin comes out clean.
- Remove from the oven and allow to cool for 30 minutes before serving with butter and honey.
- Serve & enjoy your freshly baked Corn Jalapeño Muffins
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