A quick and easy way to make regular or gluten free cornbread muffin studded with jalapeños.
Adapted from Minimalist Baker
Recipe type: Quick Bread
Serves: 12 muffins
Ingredients
•3 Tbsp melted butter
•1-1/2 cups shredded cheddar cheese, sharp preferred
•1/4 cup honey
•1/4 cup raw or granulated sugar
•1 large egg
•1 cup low-fat buttermilk OR almond milk + 1 Tbsp vinegar or lemon juice (I used almond milk)
•1 cup cornmeal
•1 cup GF flour blend or multi-purpose flour if you aren’t gluten-free
•1/2 tsp salt
•1/2 tsp baking soda
•3 jalapeños, one seeded and chopped; two sliced and seeded (to go on top of each muffin, if desired)
Instructions
1Preheat oven to 350 degrees F, and spray muffin tin with non-stick spray.
2Melt butter in a large mixing bowl; cool slightly.
3Next whisk together dry ingredients: cornmeal, flour, salt, baking soda.
4Add sugar, honey, egg, cheese, and stir to combine. Then, add almond milk or buttermilk and lemon juice or vinegar.
5Add buttermilk or almond milk and stir again until combined.
6Add dry mix to wet mix and stir until combined. If it looks too thin, add a touch more flour. If it looks to thick, add more buttermilk or almond milk. Add jalapeños. (If you don’t like them too hot, just use half a jalapeño in the mix or eliminate chopped jalapeño from the mix)
7Pour evenly into 12 muffin tins and top each with a slice of jalapeño (optional), seeds removed.
8Bake for 22-25 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.
9Serve these with just a touch of butter and honey.
10Will keep in an airtight container for up to a couple days. Store in the freezer to keep longer.
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