Monday, August 11, 2014

Gluten Free Jalapeño Cornbread Muffins

  • 3 Tbsp melted butter
  • 1/3 c 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 almond milk + 1 Tbsp vinegar or lemon juice
  • 1 cup cornmeal
  • 1 cup GF flour blend*
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 jalapeños, divided
  1. Preheat oven to 350 degrees F, and line a muffin tin with 12 paper liners OR lightly grease them with non-stick spray or butter.
  2. Melt butter in a large mixing bowl.
  3. Add pumpkin puree (or applesauce), sugar, honey, eggs and whisk to combine.
  4. Next add salt, baking soda, 1 of the jalapenos (diced, seeds removed) and stir.
  5. Add buttermilk or almond milk and stir again until combined.
  6. 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.
  7. Pour evenly into 12 muffin tins and top each with a slice of jalapeño (optional), seeds removed.
  8. 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.
  9. I highly recommend serving these with just a touch of butter and honey.
  10. Will keep in an airtight container for up to a couple days. Store in the freezer to keep longer.
Nutrition Information
Serving size: 1 muffin Calories: 199 Fat: 4 g Saturated fat: 2 g Carbohydrates: 37 g Sugar: 11 g Sodium: 202 mg Fiber: 2 g Protein: 3 g
* Gluten free flour blend: 3/4 cup brown rice flour, 1/4 cup potato starch, 2 Tbsp tapioca flour, 2 Tbsp white rice flour.
* Nutrition information is a rough estimate for 1 muffin.
* Recipe heavily adapted from Iowa Girl Eats.


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