Gluten-Free Jalapeño Cornbread Muffins
A quick and easy gluten-free cornbread muffin studded with jalapeños.
Servings 12 (muffins)
Ingredients
- 3 Tbsp melted butter
- 1/3 cup pumpkin puree or unsweetened applesauce
- 1/4 cup honey
- 1/4 cup raw or granulated sugar
- 1 large egg
- 1 cup low-fat buttermilk (or sub almond milk + 1 Tbsp vinegar or lemon juice)
- 1 cup cornmeal
- 1 cup gluten-free flour blend
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 medium jalapeños (divided)
Instructions
- Preheat oven to 350 degrees F (176 C), and line a muffin tin with 12 paper liners OR lightly grease them with non-stick spray or butter (as original recipe is written // adjust number of muffins if altering batch size).
- Melt butter in a large mixing bowl.
- Add pumpkin puree (or applesauce), sugar, honey, eggs and whisk to combine.
- Next add salt, baking soda, 1/2 of the jalapeños (diced, seeds removed // 1 jalapeño as original recipe is written) and stir.
- Add buttermilk or almond milk and stir again until combined.
- Last, add cornmeal and gluten free flour blend and stir until combined. If it looks too thin, add a touch more flour. If it looks to thick, add more buttermilk.
- Pour evenly into 12 muffin tins (as original recipe is written) and top each with a slice of jalapeño (optional), seeds removed.
- Bake for 18-22 minutes, or until golden brown on top and a toothpick inserted into the center comes out clean. Remove from oven and let rest in the pan for a few minutes. Then transfer to a plate or bowl for serving. Cover to keep warm.
- I highly recommend serving these with just a touch of butter and honey.
- Will keep in an airtight container for up to a couple of days. Store in the freezer to keep longer.
Notes
* Nutrition information is a rough estimate.
* Recipe heavily adapted from Iowa Girl Eats.
* Recipe heavily adapted from Iowa Girl Eats.
Nutrition (1 of 12 servings)
Serving: 1 muffins Calories: 199 Carbohydrates: 37 g Protein: 3 g Fat: 4 g Saturated Fat: 2 g Sodium: 202 mg Fiber: 2 g Sugar: 11 g