Served alongside a hearty chili, or eaten as a mid-day snack, these savory muffins are packed with flavor and are sure to satisfy!
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|| |
- 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, ⅔ 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.