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I loved these cut a ring of jalapeño for the tops of the muffins before baking for a nice touch. I used hemp milk as the milk substitute and avocado oil instead of grapeseed. Turned out wonderful. Hubby thought it was too grainy so next time I will buy finer cornmeal. I thought it was perfect.
1 cup cornmeal
1 cup all-purpose gluten-free flour blend
⅔ cup granulated sugar
1 teaspoon salt
3½ teaspoons baking powder
1 jalapeno, seeded and chopped finely
⅓ cup Daiya pepper jack, cheddar or mozzarella shreds
1 cup unsweetened non-dairy milk (I used almond milk)
1 teaspoon apple cider vinegar
½ teaspoon baking soda
¼ cup pureed pumpkin
⅓ cup grapeseed oil
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