Loaded Corn Muffins

• 1-1/2 cup Almond Milk
• 1 teaspoon Apple Cider Vinegar
• 1/4 cups Margarine, Melted And Cooled
• 1-1/2 cup Cornmeal
• 1/2 cups All-purpose Flour
• 2 teaspoons Baking Soda
• 1 teaspoon Salt
• 3 teaspoons Honey
• 11 ounces, weight Sweet Corn
• 1 whole Jalapeno Pepper, Seeded And Diced

1. Preheat oven to 450u0b0F. In a small bowl, combine almond milk and apple cider vinegar and set aside. Melt margarine in a double boiler or microwave and allow to cool.
2. Mix together cornmeal, flour, baking soda, and salt.
3. In a second bowl, mix together margarine, almond milk mixture, and honey.
4. Add wet ingredients to dry ones. Mix together until just combined. Stir in corn and jalapeno pepper.
5. Pour into prepared muffin tin. Bake until done, about 18-20 minutes.

almond milk, apple cider vinegar, ubc, cornmeal, allpurpose, baking soda, salt, honey, weight sweet, pepper

Taken from tastykitchen.com/recipes/breads/loaded-corn-muffins/ (may not work)