Name: Vegan Cornbread Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 packages Jiffy Vegetarian Corn Muffin mix; 6 Tbsp reduced aquafaba (see instructions); 2/3 cup oat milk or plant-based milk of choice; 1 jalapeno sliced (optional)

Ingredients

Units Scale

2 packages Jiffy Vegetarian Corn Muffin mix
6 Tbsp reduced aquafaba (see instructions)
2/3 cup oat milk or plant-based milk of choice
1 jalapeno sliced (optional)

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Instructions

Preheat oven to 400 F.
Reduce aquafaba: drain the liquid from a can of chickpeas and pour into a small saucepan on medium heat. Reduce volume by 1/3, and remove from heat. Meanwhile, line your muffin tins with cupcake liners.
Combine ingredients: when aquafaba is ready, whisk all ingredients (except jalapeno). Gently stir in jalapeno slices at the end, then scoop into muffin tins. 2-3 oz or 1/4 cup-ish of batter works well.
Bake: bake for 15 mins, then test with toothpick. If toothpick comes out clean, your muffins are ready. Cool for 10-15 mins, then carefully remove from tin and place on cooling rack. Enjoy!