Jalapeno Cornbread Muffins
Gluten, egg, and dairy-free
Serves: 10
  • 1 c. cornmeal (GMO-free, organic)
  • 1 c. gluten-free flour blend (see link in post)
  • ¼ c. granulated sugar
  • 1 Tbsp. baking powder
  • 1 tsp. dried rosemary
  • ½ tsp. dried thyme
  • ½ tsp. salt
  • 1 c. non-dairy milk
  • ¼ c. vegetable oil
  • ¼ c. chopped jalapenos, from the jar
  • 3 tsp. EnerG egg replacer + 5 Tbsp. water
  1. Preheat oven to 350 degrees. Lightly grease a muffin pan.
  2. In a large bowl, whisk together the dry ingredients. Make a well in the center and pour the wet ingredients together. Stir with a wooden spoon until completely combined.
  3. Pour batter into the muffin pan (these yield 10 muffins total).
  4. Bake for 15 minutes or until a toothpick comes out clean when inserted into the middle of a muffin.
  5. Serve with non-dairy butter, raw honey, agave, or whatever floats your boat.
Nutrition Information
Calories: 1907 Fat: 69g Saturated fat: 12g Unsaturated fat: 52g Carbohydrates: 295g Sugar: 54g Sodium: 1431mg Fiber: 11g Protein: 30g
Recipe by Fork and Beans at http://www.forkandbeans.com/2014/01/24/gluten-free-jalapeno-cornbread-muffins/