Jalapeño Corn Muffins
Author: Marla Hingley
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
  • 1 ½ cups almond milk
  • 1 Tbsp cider vinegar
  • 1 cup GF cornmeal
  • ½ cup red lentil flour
  • ¾ cup
  • ½ tsp xanthan gum
  • 2 tsp baking powder
  • ½ tsp salt
  • ¼ cup olive oil
  • ½ cup corn
  • 3-4 Tbsp pickled/canned chilies, minced (green or red, or a mixture)
  • 4 baked garlic cloves, mashed
  • ½ cup grated zucchini*
  1. Mix together the almond milk and vinegar, let sit for 5 minutes.
  2. In a large bowl combine the cornmeal, flours, xanthan, baking powder and salt, whisking well to combine.
  3. Add the oil to the milk mixture, then pour into the dry ingredients. Stirring until batter is well mixed.
  4. Gently fold in the remaining ingredients (reserve a bit of the corn and chilies for topping) then spoon into a lined muffin tin, ⅔ full. Sprinkle on the reserved corn/chilies and place muffin tin in fridge for 30 minutes (allowing flours to completely moisten).
  5. Bake at 375°F for 20 minutes or until internal temperature reaches 205°F using an instant read thermometer.
  6. Remove from oven and brush tops with a bit of melted butter if desired.
*If desired, mix zucchini with a ¼ tsp of salt and let sit for 15 minutes. Then use a towel and press out the excess water. This will give your muffins a better texture.
Recipe by Gluten Free Club at https://www.glutenfreeclub.com/jalapeno-corn-muffins/