The Gluten Bigot: Gluten Free Jalapeno Cheddar Corn Muffins

Wednesday, January 22, 2014

Gluten Free Jalapeno Cheddar Corn Muffins

Nothing beats a simple recipe, or a nice warm cheese/spicy corn muffins! I make these bad boys in large batches, typically leaving half with just cheese as my hubby dislikes jalapenos. 
Here is my recipe which is based on the Sugar Free White Corn Muffin recipe from my favorite cookbook, but I’ve modified it a bit over the years to perfect it:

Cheese and jalapenos
  • 2 cups yellow corn meal 
  • 2 cups hot water 
  • 1.5 tsp salt 
  • 2 eggs (or vegan 2 tbsp flax meal & 6 tbsp warm water for vegan) 
  • 1 cup lactaid milk (or vegan - your favorite milk substitute) 
  • 1.5-2 tbsp extra virgin olive oil 
  • 4 tsp baking powder 
  • jalapenos, bacon/fake’n and cheddar (I like Dubliner) or Daiya to top (optional)
Prep: Set your over to 425F. Mix together corn meal and salt, then add hot water a splash at a time and mix. Beat and add eggs/flax and warm water, then add milk and olive oil. Once all is well as stirred/whisked, add baking powder. Pour into muffin pans pre-strayed/greased with 1/3 cup. Top with whatever you want (or don’t). Bake in oven for 25-ish minutes. Check after 15 if your oven is gas and heats up to like 500F like mine. It makes about 16 (use 1/4 c to make 24 instead).

They are best right out of the oven, so usually when I serve them not-fresh I pop them in the oven for a few minutes for a similar effect. 

Do you have a favorite GF corn muffin recipe?

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