Gluten-Free Jalapeño Cornbread Muffins

Name: Gluten-Free Jalapeño Cornbread Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 (muffins)
Ingredients: 3 Tbsp melted butter; 1/3 cup pumpkin puree or unsweetened applesauce; 1/4 cup honey; 1/4 cup raw or granulated sugar; 1 large egg; 1 cup low-fat buttermilk; 1 cup cornmeal; 1 cup gluten-free flour blend; 1/2 tsp salt; 1/2 tsp baking soda; 2 medium jalapeños

User Reviews

4.9

84 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
12 (muffins)
Calories
199 kcal
Course
Side Dish, Snacks
Cuisine
American

Gluten-Free Jalapeño Cornbread Muffins

Valerie Marks

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A quick and easy gluten-free cornbread muffin studded with jalapeños.

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Ingredients

Servings

3 Tbsp melted butter
1/3 cup pumpkin puree or unsweetened applesauce
1/4 cup honey
1/4 cup raw or granulated sugar
1 large egg
1 cup low-fat buttermilk (or sub almond milk + 1 Tbsp vinegar or lemon juice)
1 cup cornmeal
1 cup gluten-free flour blend
1/2 tsp salt
1/2 tsp baking soda
2 medium jalapeños (divided)

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Instructions

Preheat oven to 350 degrees F (176 C), and line a muffin tin with 12 paper liners OR lightly grease them with non-stick spray or butter (as original recipe is written // adjust number of muffins if altering batch size).
Melt butter in a large mixing bowl.
Add pumpkin puree (or applesauce), sugar, honey, eggs and whisk to combine.
Next add salt, baking soda, 1/2 of the jalapeños (diced, seeds removed // 1 jalapeño as original recipe is written) and stir.
Add buttermilk or almond milk and stir again until combined.
Last, add cornmeal and gluten free flour blend and stir until combined. If it looks too thin, add a touch more flour. If it looks to thick, add more buttermilk.
Pour evenly into 12 muffin tins (as original recipe is written) and top each with a slice of jalapeño (optional), seeds removed.
Bake for 18-22 minutes, or until golden brown on top and a toothpick inserted into the center comes out clean. Remove from oven and let rest in the pan for a few minutes. Then transfer to a plate or bowl for serving. Cover to keep warm.
I highly recommend serving these with just a touch of butter and honey.
Will keep in an airtight container for up to a couple of days. Store in the freezer to keep longer.

Notes

* Nutrition information is a rough estimate.* Recipe heavily adapted from Iowa Girl Eats.

Nutrition Information

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Serving 1muffins Calories 199 (10%) Carbohydrates 37g (12%) Protein 3g (6%) Fat 4g (6%) Saturated Fat 2g (10%) Sodium 202mg (8%) Fiber 2g (8%) Sugar 11g (22%)