Gluten-Free Jalapeño Cheddar Cornbread Muffins
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4.1
30 reviews
Good
Gluten-Free Jalapeño Cheddar Cornbread Muffins
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Gluten-Free Jalapeño Cheddar Cornbread Muffins are a delicious roll to go alongside any meal!
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Ingredients
- 1½ cups unsweetened almond milk
- 1/3 cup olive oil or melted butter
- 2 eggs
- 1 20-ounce package Bob’s Red Mill Gluten-Free Cornbread Mix
- 2 teaspoons garlic powder
- ½ teaspoon sea salt
- 2 jalapeños seeded and finely chopped
- 1½ cups sharp cheddar cheese shredded
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Instructions
- Preheat the oven to 375 degrees F and lightly oil a 12-hole muffin tray (or a 9" x 9" square baking dish).
- In a mixing bowl, whisk together the almond milk, olive oil, and eggs.
- Add the package of gluten-free cornbread mix, garlic powder, and sea salt, and mix to combine.
- Fold in the chopped jalapenos and sharp cheddar cheese.
- Scoop cornbread batter into the oiled muffin holes, filling them ¾ of the way up (note: batter should be very thick)
- Place on the center rack of the preheated oven and bake for 25 to 30 minutes (mine took 27), until golden brown and cooked through. Allow cornbread muffins to cool 15 minutes before popping them out of the muffin tray. Repeat for remaining batter (recipe makes 18 muffins).
- Serve with butter and honey.
Nutrition Information
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Serving
1Muffin
Calories
198kcal
(10%)
Carbohydrates
27g
(9%)
Protein
4g
(8%)
Fat
8g
(12%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 18muffins
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Serving | 1Muffin | |
| Calories | 198kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.1
30 reviews
Good
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