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Spicy Cranberry Cornbread Muffins

Serves 12


    Tart cranberries, spicy jalapenos, and whole kernels of corn make an intriguing combination in these hearty plant-based cornbread muffins. Find most of the ingredients in your cupboard or freezer, and bake up these showstoppers in just over half an hour. Their individual format is perfect for sharing at a family dinner.


    Some like it hot

    If you’re cooking for a group and you’re not sure if everyone likes spice, scoop half the batter into muffin tins before you add jalapenos. In remaining batter, add half the amount of jalapenos specified in the recipe. Mix through and scoop batter into remaining muffin tins. Mark muffins with a toothpick to remind you which ones contain jalapenos.


    Spicy Cranberry Cornbread Muffins


      • 1 Tbsp (15 mL) black chia seeds
      • 1 cup (250 mL) all-purpose flour
      • 1 cup (250 mL) cornmeal
      • 1/2 tsp (2 mL) salt
      • 2 tsp (10 mL) baking powder
      • 1/3 cup (80 mL) extra-virgin olive oil
      • 1/2 cup (125 mL) almond milk
      • 2/3 cup (160 mL) applesauce
      • 2 Tbsp (30 mL) coconut palm sugar
      • 1/2 cup (125 mL) frozen cranberries
      • 1/4 cup (60 mL) frozen corn
      • 2 Tbsp (30 mL) chopped mild jalapenos


      Per serving:

      • calories159
      • protein3 g
      • total fat7 g
        • sat. fat1 g
      • total carbohydrates23 g
        • sugars4 g
        • fibre3 g
      • sodium188 mg



      Preheat oven to 400 F (200 C).


      Make a chia “egg” by combining chia seeds and 2 1/2 Tbsp (37 mL) water in small bowl. Allow to stand for 10 minutes until seeds form a gel.


      Meanwhile, in medium-sized bowl, whisk together flour and cornmeal. Reserve 1 Tbsp (15 mL) and set aside. Add salt and baking powder to remaining flour and cornmeal.


      In separate bowl, whisk together, oil, almond milk, applesauce, sugar, and chia gel. Make a well in centre of flour-cornmeal mixture and add oil mixture until just combined. Toss cranberries, corn, and jalapenos with reserved 1 Tbsp (15 mL) flour-cornmeal mixture until thoroughly coated. Fold into batter until just combined.


      Using large spoon or ice cream scoop, portion batter into 12 lightly oiled muffin tins. Bake for 20 to 25 minutes.



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