Jalapeño Cornbread Muffins

Soft and fluffy cornbread with Jalapeño punches! Delicious served warm with butter and your favourite chutney. Naturally gluten free.

Makes: 6 Large Muffins

INGREDIENTS

1 1/2 cup FreshLife cornmeal flour

2 tsp gluten free baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 cup grated cheddar cheese

2 eggs

1 cup sour cream

1/2 tin(200g) sweetcorn cream style

5 tbsp olive oil

4 tbsp Sliced Jalapeño Peppers, chopped

Extra Sliced Jalapeño Peppers to decolate

Butter and chutney to serve

METHOD

  • Preheat oven to 200°C. Line or oil a 6-cup muffin tin.

  • In a large bowl, combine eggs, sour cream, sweetcorn, olive oil, cheese and chopped Jalapeños.

  • Mix cornmeal flour, baking powder, baking soda nad salt together and add to the wet ingredients. Fold until well combined.

  • Spoon the muffin batter into the prepared tin. Top with extra Jalapeño peppers and bake for 20-25 minutes. Allow the muffins to cool in the tin for 5 minutes before serving warm with butter and chutney.

 
Gluten Free, Baking, LunchboxSarah BlazeyCornmeal Flour