Recipe for Bak’n, Cheeze, & Roasted Pepper Corn Muffins

South American Chili w/Bak'n, Cheeze, & Roasted Pepper Corn Muffins ~ From Vegetate, Vegan Cooking & Food Blog.

Line a baking sheet with aluminum foil. Brush whole peppers with olive oil and place them on the baking sheet. For this recipe you will need

  • 2 serrano or jalepeno peppers
  • 2 red, yellow, orange, or purple bell peppers

Broil the peppers turning to blacken each side. Then place the peppers in a bowl with a plate on top to capture the steam, or in a paper bag to steam. This makes the skins easy to remove. When cooled, peel and seed the peppers and then dice them up. While the peppers are cooling, fry up some vegan bacon. For this recipe you will need

Crumble the vegan bacon and combine it with the peppers in a medium bowl and mix with

  • 3/4 cups vegan cheddar cheese (we used Daiya, my favorite)

Set this mixture aside. Preheat your oven to 425°. Line a muffin pan with paper liners, or grease the tins with corn oil or shortening.

Whisk together and set aside

  • 2 tablespoons apple cider vinegar (you can substitute brown rice vinegar, white wine vinegar, or white vinegar for this)
  • 2/3 cups dairy-free creamer (we used Wildwood Soymilk Creamer)

This makes a nice vegan buttermilk. Next…

Mix together in a large bowl

  • 1 1/4 cups cornmeal
  • 3/4 cups white spelt flour (another flour can be used here)
  • 1 tablespoon agave (another sweetener may be used here, maple syrup would probably be great!)
  • 1 tablespoon chili powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking soda
  • 1/2 teaspooon sea salt

Whisk together in another bowl

Fold the vegan bacon, pepper, and cheeze mixture into the prepared batter, being careful not to over mix. Spoon the batter into the muffin tins and bake for 15 munites until a toothpick or knife inserted in the center comes out clean. Allow to cool on a cooling rack and eat!

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