Jalapeño Corn Muffins

Served alongside a hearty chili, or eaten as a mid-day snack, these savory muffins are packed with flavor and are sure to satisfy! JalapenoCornMuffins1

Once milk has soured, combine wet and dry ingredients then stir in the remaining vegetables (reserve some of the corn and chilies to sprinkle on top).

Fill the muffin cups 2/3 full (use a spring-loaded ice cream scoop for the perfect portion size), then sprinkle on the reserved corn/peppers. Chill in fridge for 30 minutes – this will give the batter time for the flours to absorb the liquids, preventing a gritty texture.

Once baked, brush tops with a bit of melted butter for flavor and to keep the tops from drying out.


Jalapeño Corn Muffins

Marla Hingley
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 12


  • 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*


  • Mix together the almond milk and vinegar, let sit for 5 minutes.
  • In a large bowl combine the cornmeal, flours, xanthan, baking powder and salt, whisking well to combine.
  • Add the oil to the milk mixture, then pour into the dry ingredients. Stirring until batter is well mixed.
  • Gently fold in the remaining ingredients (reserve a bit of the corn and chilies for topping) then spoon into a lined muffin tin, 2/3 full. Sprinkle on the reserved corn/chilies and place muffin tin in fridge for 30 minutes (allowing flours to completely moisten).
  • Bake at 375°F for 20 minutes or until internal temperature reaches 205°F using an instant read thermometer.
  • Remove from oven and brush tops with a bit of melted butter if desired.


*If desired, mix zucchini with a 1/4 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.
Tried this recipe?Let us know how it was!
See also
Banana Raisin Loaf


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  1. I’m not sure if you have this store where you like, but Bulk Barn carries this type of flour as well as a bunch of other gluten free flours/starches.

  2. Well I could not find lentil flour locally so I made my own. The grocery store had the red lentils in the bean/ health section. I took one cup of lentils and rinsed them placed on a paper towel spread on a cookie sheet to dry. If you have good sunshine then use it to dry them. Once dried then in a dry skillet roast for 3 minutes stirring until done do not let it get brown . You will smell a slight roast fragrance. Now let it cool completely. Put into a high powered blender or coffee grinder until a flour texture. The one cup whole lentil makes about 3/4 cup of flour. It sounds like a long process but if you have things to do in between the steps are easy. I hope you will give it a try.. I suppose if it’s to much of a challenge you can get on Amazon..

  3. We have a store in Western Canada called Bulk Barn that carries that type of gluten free flour (along with a bunch of other gluten free flours/starches). If I’m looking anywhere else online for products, I always go to amazon.com. They have the best prices, huge selection, and generally free shipping if you combine your order. Alternatively you can buy dried red lentils from the grocery store and grind them yourself in a (clean) coffee grinder.

  4. Does anyone know how to adjust GF recipes for high altitude? I live in the Denver metro area and often at higher altitudes also.. Thanks Mary

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