1/2 recipes makes 18 mini muffins, check at 20 minutes

Ingredients
1 cup diced onion
1 jalepeno, seeded and chopped
2 cups kale, finely chopped
3/4 cup fresh or frozen corn
1 cup cornmeal
1 cup white whole wheat flour or oat flour
1 tsp baking soda
1/2 cup unsweetened plant based milk
1/4 cup unsweetened applesauce
3 Tbsp pure maple syrup, agave or monk fruit sugar as desired
1 cup salsa

1 cup diced onion 1 jalepeno, seeded and chopped 2 cup s kale, finely chopped 3/4 cup fresh or frozen corn 1 cup cornmeal 1 cup white whole wheat flour or oat flour 1 tsp baking soda 1/2 cup unsweetened plant based milk 1/4 cup unsweetened applesauce 3 Tbsp pure maple syrup, agave or monk fruit sugar as desired 1 cup salsa

Instructions
Preheat oven to 400*
In a frying pan, cook the onion, jalapeņo, kale, and corn over medium-high heat for 5 minutes, or until all the vegetables are cooked through. Add a teaspoon or two of water if the pan gets dry. Set aside.
In a large bowl, combine the dry ingredients. Add the “milk”, applesauce, and sweetener, stir to combine. Add the cooked veggies and the salsa, and stir the batter until mixed.
Divide the batter evenly among the muffin wells. Bake for 25-28 minutes.