Old fashioned cornbread muffins with a little spice from jalapenos. Double the jalapenos for a spicier version or leave them out for a sweet cornbread muffin. Check gluten-free ingredients in the notes.
1 tablespoon white vinegar
1 cup cashew or almond milk
1/2 cup Smart Balance buttery spread, melted
1 cup cornmeal*
1 cup gluten-free flour mix*
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1/2 teaspoon Himalayan salt
1/3 cup sugar
2 tablespoons mayonnaise*
2 tablespoon chopped jalapenos, fresh or canned*
Preheat oven to 350°. Prepare a 12-count muffin pan by spraying it with a non-stick spray or lining with paper liners.
Pour vinegar into a 2-cup glass measuring cup and add cashew milk up to the 1 cup line. Stir and let sit for 5 minutes, this will create a dairy-free buttermilk.
In a large bowl whisk together cornmeal, flour mix, baking powder, baking soda, and salt.
In a medium bowl mix together buttermilk, melted butter, egg, sugar, and mayonnaise.
Add wet ingredients into the flour mixture and combine. Mix in chopped jalapeno.
Spoon the batter evenly into the muffin pan. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool the muffins in the pan for 10 minutes and then remove to a wire rack.