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ABOUT THE RECIPE:

My easy Cornbread and Sweet Pepper Mini-Muffins are savory and slightly sweet. These mini jewels pair well with a first course salad or soup, but they work great as breakfast muffins, too. The peppers add a welcome pop of color and taste, while the cornmeal adds a hearty texture.

Makes 12 mini-muffins

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INGREDIENTS:

1 teaspoon extra-virgin olive oil or vegan buttery spread, plus more as needed (to coat muffin tin)
1/2 cup finely ground cornmeal, plus more as needed (see note)
1/2 cup whole-wheat flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup diced sweet red pepper
1 cup peeled and sliced banana(s)
1/3 cup nondairy milk
1/4 teaspoon chili powder
1/4 cup maple syrup

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INSTRUCTIONS:

Preheat the oven to 400 degrees F. Lightly coat the cups of a twelve-cup mini-muffin tin with olive oil or vegan buttery spread. Put the cornmeal, flour, baking powder, and salt in a large bowl and stir with a dry whisk to combine. Add the diced red pepper and stir gently to coat.

Put the sliced banana, nondairy milk, and chili powder in a blender. Process until the mixture is smooth. Pour the banana mixture into the flour mixture and stir until incorporated. Add the maple syrup and stir to incorporate. (If the mixture seems a bit loose, add more cornmeal, 1 scant tablespoon at a time, to achieve a thick batter that holds soft peaks when stirred.)

4

Divide the mixture among the muffin cups. Bake for 20 to 25 minutes, or until golden and a toothpick inserted in the center of a muffin comes out clean. Put the muffin tin on a wire rack and loosen the sides of each muffin with a knife. Cool for about 10 minutes. Carefully remove the muffins. Serve warm or at room temperature.

5

NOTE: Make sure to use finely-ground cornmeal, not coarse ground cornmeal, or your muffins will be too tough!

Ingredients

Directions

1

ABOUT THE RECIPE:

My easy Cornbread and Sweet Pepper Mini-Muffins are savory and slightly sweet. These mini jewels pair well with a first course salad or soup, but they work great as breakfast muffins, too. The peppers add a welcome pop of color and taste, while the cornmeal adds a hearty texture.

Makes 12 mini-muffins

2

INGREDIENTS:

1 teaspoon extra-virgin olive oil or vegan buttery spread, plus more as needed (to coat muffin tin)
1/2 cup finely ground cornmeal, plus more as needed (see note)
1/2 cup whole-wheat flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup diced sweet red pepper
1 cup peeled and sliced banana(s)
1/3 cup nondairy milk
1/4 teaspoon chili powder
1/4 cup maple syrup

3

INSTRUCTIONS:

Preheat the oven to 400 degrees F. Lightly coat the cups of a twelve-cup mini-muffin tin with olive oil or vegan buttery spread. Put the cornmeal, flour, baking powder, and salt in a large bowl and stir with a dry whisk to combine. Add the diced red pepper and stir gently to coat.

Put the sliced banana, nondairy milk, and chili powder in a blender. Process until the mixture is smooth. Pour the banana mixture into the flour mixture and stir until incorporated. Add the maple syrup and stir to incorporate. (If the mixture seems a bit loose, add more cornmeal, 1 scant tablespoon at a time, to achieve a thick batter that holds soft peaks when stirred.)

4

Divide the mixture among the muffin cups. Bake for 20 to 25 minutes, or until golden and a toothpick inserted in the center of a muffin comes out clean. Put the muffin tin on a wire rack and loosen the sides of each muffin with a knife. Cool for about 10 minutes. Carefully remove the muffins. Serve warm or at room temperature.

5

NOTE: Make sure to use finely-ground cornmeal, not coarse ground cornmeal, or your muffins will be too tough!

Cornbread and Sweet Pepper Mini-Muffins
Pair this yummy mini-muffin recipe with my delicious Tofu Rancheros  and Pineapple-Banana-Strawberry Smoothie for a festive Plant-Based Breakfast! The entire menu is now featured on YouTube!
Find this recipe, along with all of the recipes featured in Seasons One, Two, and Three, in our special cookbook combo, on sale now! Learn more or purchase signed copies HERE.
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