Recipe #2 of 2 featured in my Minimalist Halloween Series video.
Prep Time: 10 minutes
Cook Time: 25 to 30 minutes
Total Time: 35 to 40 minutes (plus 5 minute cooling time)
Yield: 12 muffins
1 cup coconut buttermilk (1 cup coconut milk + 1 tbsp. apple cider vinegar or lemon juice)
1 flaxseed egg (1 tbsp. flaxseed meal + 2 1/2 tbsp. water)
1/2 cup flavorless oil + a little extra to grease muffin pan (I used coconut oil.)
1/3 cup maple syrup
1/4 cup brown sugar
1 cup whole wheat or all-purpose flour
1 cup cornmeal
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. sea salt
1 cup cooked corn (I used frozen.)
4 to 6 black olives
12 pickled jalapeño slices
Preheat oven to 375º Fahrenheit.
Make the coconut buttermilk by mixing coconut milk with the apple cider vinegar or lemon juice. Set aside.
Make the flaxseed egg by mixing the flaxseed meal with the water. Set aside.
In a big mixing bowl mix together the wet ingredients: the oil, maple syrup, brown sugar, coconut buttermilk, and flaxseed egg.
Add in the dry ingredients: the cornmeal, flour, baking powder, baking soda, and sea salt and mix till all everything is combined.
Fold in the corn till distributed evenly.
Grease the muffin pan with the excess oil, and divide the batter evenly into a muffin pan using a ice cream scoop or two spoons. Fill till almost at the brim. Alternatively you can add the mixture to an 8"x 8" pan.
Cut the olives into semi-thin slices (about 1/8" thick).
Place the pickled jalapeño slices in the middle of each muffin batter in the pan. (If the jalapeños have big chunks of flesh in between them, take them out so the circle is hollow.)
Place the olive slices between each jalapeño slice.
Bake in the preheated oven for 25 to 30 minutes.
Let cool for about 5 minutes before serving.
Notes: Keeps for two to three days at room temperature, one week refrigerated, or one month in the freezer.
Written recipe #1 - Witch's Harvest Chili (Vegan)
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