The Nutramilk Blogazine

In a Nutshell

Our recipes, diet, health, wellness and fitness blogazine, where we bring you weekly advice, ideas and inspiration for living a healthier lifestyle and your NutraMilk processor.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini. Recipe inspired by Jessica In The Kitchen.

INGREDIENTS

For almond milk

  • 1 cup (150g) almonds
  • 1 quart (946ml) water
  • 1/8 teaspoon Pink Himalayan salt (optional)

For corn muffins

  • 1 1/4 cups fine-grain cornmeal
  • 1 cup all-purpose gluten-free flour mix (NOT baking bix)
  • 1/2 tsp. baking soda
  • 1 1/2 tsp. baking powder
  • 3/4 tsp. sea salt
  • 1/3 cup pumpkin puree
  • 1 cup almond milk made with the NutraMilk
  • 2 tsp. apple cider vinegar or white vinegar
  • 1/4 cup (44g unmelted) melted vegan butter
  • 3 tbsp. cane sugar or coconut sugar or organic brown sugar
  • 3 tbps. (69g) maple syrup
  • 2 jalapeños, de-seeded and finely diced plus slices for the tops

INSTRUCTIONS

For almond Milk

  • Start by making fresh almond milk with the NutraMilk:
    • Place almonds in the NutraMilk container.
    • Press Butter cycle, set for 7 minutes.
    • Press Start.
    • Add water and replace lid.
    • Press Mix (do not change the default Mix time).
    • Press Start.
    • Press Dispense, open spigot and fill your container with almond milk.
  • Preheat oven to 350 degrees Fahrenheit.
  • Line a muffin tin with cupcake liners. If not using liners, grease lightly with coconut oil or spray with baking spray. Set aside.
  • Mix the almond milk and apple cider vinegar together. Let sit for at least 3 minutes to create a vegan buttermilk.
  • In a large bowl, mix all the dry ingredients together. Set aside.
  • In a smaller bowl, mix all the wet ingredients together slow to incorporate, then a bit quicker to mix together properly.
  • Pour the wet ingredients into the wet and mix until combined.
  • Add in the diced jalapeños and mix gently.
  • Spoon equally throughout the 12 muffin cups.

  • Add a thin slice of jalapeño to the top of each and press down gently.
  • Bake for 18-22 minutes. The muffins are done when they bounce back slightly to touch.

  • Serve immediately and enjoy!

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