Vegan muffins made with our neat Mexican Mix, and packed with delicious plant-protein and flavor!
1 package neat Mexican Mix, prepared (in crumbles) according to package
1/2 yellow onion, finely chopped
1/2 tsp garlic powder
2 tsp chili powder
2 tsp cumin powder
1 cup crushed tomatoes
1/2 cup black beans
1/4 cup water
1/2 tsp salt
1 cup shredded cheddar vegan cheese
your favorite cornbread recipe or a box mix of cornbread (will need enough to make 12 muffins or an 8×8 baking pan)
Preheat oven to 375. Line 12 muffin tins with paper liners and set aside.
In a medium saucepan saute the yellow onion until fragrant and translucent, about 5-6 minutes over medium low heat.
Add the garlic powder, chili powder and cumin powder. Saute another 30 seconds.
Add the crushed tomatoes, black beans, water, pinch of sugar and ½ t. salt. Cover and simmer about 15-20 minutes for the flavors to blend.
When finished, fold in ½ of the prepared and crumbled neat Mexican. Set aside.
Prepare the cornbread recipe and divide in half. Pour half of the mixture into the muffin tin, evenly distributing between the 12 lined muffin tins. Place in the oven for 8 minutes.
Sprinkle half the cheese over the cornbread bases. Scoop the neat Chili on top of each of the cheese layer in the muffin tins, evenly distributing. Scoop the remaining cornbread batter on top of the neat Chili and top with another sprinkling of cheese.
Place in the oven for another 15-20 minutes until the muffins are puffed and cheese is melted and barely golden.