Vegan Cornbread + Chive Muffins

These cornbread muffins are the perfect dinner side. But they're so good alone, we won't blame you if you eat the whole pan before they make it to the table.

Image by Edible Ohio Valley | Recipe by Rosita Godycki (@rosiegodycki) | Check out our IG Live

Makes 12 large muffins or 24 mini muffins

For the muffins:
1 1/4 cup of unbleached flour or all-purpose flour
1 cup cornmeal
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 cup vegan butter
3/4 cup brown sugar
1 flax egg *
¾ cup almond milk or other plant-based milk
2 tbsp. chives

For the topping:
3-5 oz. vegan cream cheese
Liberal amount of Smoked Yellow Peach Jam

1. Preheat to 400 F. Spray a miniature muffin pan with cooking spray. Set aside.

2. In a large bowl, mix together the flour, cornmeal, baking soda, baking powder, and salt. Set aside.

3. In another large bowl use a handheld electric beater and cream together butter and brown sugar until fluffy for about two minutes. Add the flax egg and beat until combined. Add wet mixture to dry mixture and stir well. Fold in the chives. Transfer the batter to mini muffin pan.

4. Bake for 10-13 minutes. Let cool and serve with vegan cream cheese and Smoked Yellow Peach Jam.

* For the flax egg: Mix 1 tbsp. ground flax seed and 3 tbsp. water. Let sit for five minutes.