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–+ servings

Jalapeño Corn Muffins

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

Ingredients
  

  • 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*

Instructions
 

  • 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.

Notes

*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.
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