Buyer's Guide

Corn Jalapeño Muffins

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.


  • 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


Preheat the oven to 180 degrees Celsius and lightly grease your O’lala muffin pan or line with paper muffin liners.

  1. In a small bowl, whisk together the flaxseed meal and water. Set aside for 5 minutes.
  2. In a large bowl, combine the flour, cornmeal, baking powder, sugar, and salt.
  3. Pour the canola oil, coconut milk, flaxseed meal mixture, diced jalapeño, and corn kernels into the large bowl, and mix by hand until combined.
  4. Mix through the shredded cheddar cheese.
  5. 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.
  6. Remove from the oven and allow to cool for 30 minutes before serving with butter and honey.
  7. Serve & enjoy your freshly baked Corn Jalapeño Muffins



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