Jalapeno Cornmeal Muffins - Fork & Beans (Gluten, egg, and dairy-free)

Jalapeno Cornbread Muffins

  • Yield: 10 1x


Gluten, egg, and dairy-free




  • 1 c. cornmeal (GMO-free, organic)
  • 1 c. gluten-free flour blend (see link in post)
  • 1/4 c. granulated sugar
  • 1 Tbsp. baking powder
  • 1 tsp. dried rosemary
  • 1/2 tsp. dried thyme
  • 1/2 tsp. salt


  • 1 c. non-dairy milk
  • 1/4 c. vegetable oil
  • 1/4 c. chopped jalapenos, from the jar
  • 3 tsp. EnerG egg replacer + 5 Tbsp. water


  1. Preheat oven to 350 degrees. Lightly grease a muffin pan.
  2. In a large bowl, whisk together the dry ingredients. Make a well in the center and pour the wet ingredients together. Stir with a wooden spoon until completely combined.
  3. Pour batter into the muffin pan (these yield 10 muffins total).
  4. Bake for 15 minutes or until a toothpick comes out clean when inserted into the middle of a muffin.
  5. Serve with non-dairy butter, raw honey, agave, or whatever floats your boat.