Bar-B-Que Jackfruit Cornbread Muffins

Bar-B-Que Jackfruit Cornbread Muffins
makes
12 muffins
prep time
20 minutes
cook time
25 mins
Ingredient List

Muffins:

  • 1 cup yellow cornmeal
  • 1 cup flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup non-dairy milk
  • 1/4 cup canola oil
  • 3 tablespoons applesauce

 

Filling:

  • 1/2 onion, diced
  • 1 10.6-ounce package Upton’s Naturals Bar-B-Que Jackfruit
  • 1/2 cup shredded vegan cheddar cheese
directions
Preheat oven to 375°F.

Mix cornmeal, flour, sugar, baking powder and soda, and salt in a large bowl. Create a well in the center and add the non-dairy milk, canola oil, and applesauce and stir until just combined. Add more non-dairy milk if the batter is too thick.

Fill a muffin tray with cupcake liners, or grease each cup with canola oil if not using liners. Fill each cup halfway full with the cornbread batter.

Mix together the diced onion and jackfruit in a small bowl. Place a spoonful of jackfruit on each muffin cup of cornbread batter. Evenly divide the cheese between each muffin cup. Fill the rest of the cups with cornbread batter. Add a pinch of cheese on the top of each muffin, if desired.

Bake for 18-22 minutes, or until the muffins are firm and the edges are golden.

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