Chili night is not the same without these bad boys.  Gluten free, only natural sugars, and perfectly spicy! Don't like too much spice? Avoid the jalapeño in the batter and just add it to the top! 

 

Gluten Free Jalapeño Cornbread Muffins

Makes 12 muffins

 

The Goods:

3 Tbsp melted butter or coconut oil

1/3 cup unsweetened applesauce

1/2 cup honey

1 egg

1 cup almond milk 

1 cup cornmeal

1 cup Gluten Free Flour Blend

1/2 tsp salt

1/2 tsp baking soda

2 jalapeños, divided

 

The Method:

Preheat oven to 350 degrees F, and line a muffin tin with 12 paper liners 

OR lightly grease them with non-stick spray or butter.

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 of the jalapenos (diced, seeds removed) 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 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 days. Store in the

freezer to keep longer.

 

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