Gluten-Free Jalapeño Cornbread Muffins
Ingredients
The batter
-
2
large
eggs
-
1
cup
non-dairy milk
-
¼
cup
butter or vegan butter or coconut oil
-
⅓
cup
coconut sugar
-
1
cup
cornmeal
-
¾
cup
gluten-free flour
-
1 ½
teaspoons
baking powder
-
¼
teaspoon
sea salt
-
¾
cup
canned corn kernels
The toppings
Instructions
- Preheat the oven to 425°F.
- Line a muffin tin with liners or grease it with oil.
- In a large bowl, whisk together the eggs, milk, and butter until combined.
- Add coconut sugar, cornmeal, gluten-free flour, baking powder, and salt to the bowl.
- Mix the batter gently until smooth.
- Fold in the drained corn kernels.
- Scoop the batter into the muffin cavities, filling each about ¾ full.
- Slice jalapeños and place one slice on top of each muffin.
- Bake for 16-18 minutes until golden brown and fully cooked.
- Let cool before enjoying.
Nutrition Facts (estimated)
Servings
12 small muffins
Calories
150
Total fat
6g
Total carbohydrates
22g
Total protein
3g
Sodium
150mg
Cholesterol
70mg
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