Whole Wheat Cornbread Muffins

A sunny yellow side or snack

Prep & Cooking: 30 minutes
Makes: 12 muffins or 1 – 9x9 pan
Pairs well with: Fall Menu Plan
 
Main Ingredients:
1 cup whole wheat flour – use a gluten free blend if needed
1 cup cornmeal
½ cup plant milk
¼ cup vegetable oil
½ tsp salt
¼ cup frozen or fresh corn kernels
2 tsp baking soda
2 tsp baking powder
4-5 tbsp maple syrup
1 jalapeño or chili pepper, chopped finely (optional)
 
Method:
Preheat oven to 400°F and prepare muffin tin or 9x9 pan.
In a large mixing bowl, combine all ingredients except corn kernels and optional pepper.
Stir to combine and when no lumps remain fold in corn and chopped peppers.
 
Spoon the batter into prepared muffin tins, filling them about halfway. Bake for 15-20 minutes. Use a toothpick or clean knife to test the centre of a muffin from the middle of the tray. When the toothpick or knife comes out clean, the muffins are done.
 
These muffins keep well in an airtight container for about a week or in the freezer for up to 1 month.