Best Gluten-Free Jalapeño Cheese Corn Muffins

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Average Rating: 5 | Rated By: 2 users

I am pleased to say that I have mastered a corn muffin that is fluffy, moist, cheesy and lightly spiced with fresh jalapeño peppers. After you try this recipe, I promise you will call this the best gluten-free jalapeño cheese corn muffin. Experimenting with different ingredients over and over, I finally got it right! Serve as a snack or with chilli, soups and stews. Enjoy!

Ingredients

  • 3/4 cup GF cornmeal
  • 3/4 cup almond flour
  • 1/4 cup tapioca flour
  • 1 tsp. GF baking powder (preferably aluminum free)
  • 1 tsp. baking soda
  • 1/2 tsp. Pure sea salt
  • 1/4 tsp. GF ground black pepper
  • 1/2 cup plain full fat Greek yogurt
  • 3/4 cup cream or full fat milk
  • 2 large eggs
  • 2 Tbsp. Extra virgin olive oil
  • 1 cup grated cheddar cheese
  • 2 fresh jalapeño peppers, seeds removed and chopped
  • Instructions

  • Preheat oven to 375 F and spray a 12 cup muffin pan with cooking oil or line with parchment paper cups
  • In a medium bowl combine first 7 ingredients
  • In a large bowl whisk together yogurt, cream, eggs and olive oil
  • Add dry ingredients to wet mixture and mix together. Do not over mix
  • Stir in cheese and jalapeño and pour batter into prepared muffin pan
  • Bake for 20 minutes


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