SPICY CORNBREAD MUFFINS FROM LOVE & LEMONS

Good morning!

After being back in Oregon for a week I’ve come to the realization that of all my travels, Oregon is still one of the most beautiful places I’ve ever been. Everything I enjoy is right here in the midst of my home town Tillamook. Ironically "home of the cheese factory." Deep green forests and colorful flowers, beautiful rivers, drastic coastlines, and green mountaintops. All I ever wanted to do was escape this small town and now I’m feeling even more grateful to grow-up here. It’s funny how with a lot of things in life, you just need a little space from it and a new perspective to see whats really going on. Yesterday I spent my morning attempting to do a beach run, upwind and in soft sand. I only saw two people at the beach. The place was empty. On my way back to the car on the grassy trail an elk ran out in front of me. I think it scared the crap out of both of us. The elk fled and I just stood there in awe. So beautiful and massive. Today Justin is going to come visit Tillamook and we are going to take my parents dog Chopper to the beach. He is so adorable I’m excited. 


We have a favorite muffin on our boat. This muffin gives you all the cozy feelings of a home cooked meal in just one bite. Spicy and sweet bites with fresh corn and sliced serrano peppers. This muffin is straight out of one of my favorite cookbooks “Love and Lemons.” When we were in Newport, Rhode Island we took a Cookbook Exclusive cooking class. Where the class takes a cookbook and then makes a bunch of recipes out of it and shares the dishes with the whole class. That week they used the Love & Lemons Cookbook. All the recipes were delicious. This is a vegetarian cookbook, but it has a lot of vegan recipes and the book is beautiful. I love the way she takes photos for her book and the recipes are pretty easy to whip up as well. Some of my other favorite vegan recipes from this book include: Cold Sesame Cucumber Noodles, Soba with Mushrooms & Crumbled Hazelnuts, Double Chocolate Zucchini Muffins and Creamy Miso Brussels Sprout Fettuccine. 

We usually make these cornbread muffins when we make a bowl that features some homemade vegan bbq sauce. The last time we had it with mashed garlicky cauliflower, barbecued “pulled” hearts of palm, and crispy kale. I hope you guys make these muffins. You will fall in love with them. Also, buy her book! It’s great! Here is a link to her blog here.  

Have a good weekend muffins xx  


Ingredients:

1 cup cornmeal

1 cup spelt flour or all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon salt

3/4 cup unsweetened almond milk, at room temperature

1/2 cup maple syrup

1/2 cup melted coconut oil, plus more for drizzling

1 teaspoon apple cider vinegar

1/2 cup corn kernels (fresh or frozen)

1 serrano pepper, sliced (if you can't find a serrano pepper, I've used a jalepeño before and it worked just fine!)

Directions:

Preheat the oven to 350 degrees fahrenheit

In a large bowl, stir together the cornmeal, flour, baking powder, baking soda, and salt. In a medium bowl, whisk together the almond milk, maple syrup, coconut oil and apple cider vinegar. 

Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Fold in the corn kernels and sliced serrano pepper. Don't overmix.

Brush a 12-cup muffin tin with light oil. Then fill the cups up 3/4 with batter. Bake for 15 to 18 minutes. 

Enjoy! They are so so good.