These vegan cornbread muffins have all the corny, sweet-savory goodness of classic cornbread but packed into the easy-to-eat shape of a muffin. They're so simple to make that even people without a particular penchant or proclivity for baking will find them worth the while. They are a great addition to any meal or bbq!
Preheat your oven to 400°F (~200 degrees Celsius). Spray 12-count muffin tin with non-stick cooking spray or grease with some kind of oil. Then, mix together the ground flaxseed and warm water and let set to thicken, about 5 minutes.
Combine the cornmeal, flour, baking powder, nutritional yeast and salt in a large mixing bowl. In another bowl, whisk together the soy milk, thickened flaxseed, sugar, olive oil and jalapeño.
Pour the wet ingredients into the dry, and fold everything together until no dry flour remains. After that, spoon heaping amounts of batter into the muffin wells and fill them about 2/3 of the way full.
Bake the cornbread muffins for 15 to 16 minutes, until the tops are golden and a toothpick comes out with no batter on it.
Set them to cool for a couple minutes or eat immediately.