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Ingredients (Makes 10–12 muffins)
Dry
- 1 cup gluten-free cornmeal
- 1 cup gluten-free all-purpose flour blend
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tbsp sugar or honey (optional)
Wet
- 2 eggs
- 1 cup buttermilk
(or 1 cup milk + 1 tbsp lemon juice) - 1/4 cup melted butter or oil
- 2 tbsp honey
Add-ins
- 1–2 fresh jalapeños, finely chopped
- 1 cup sweet corn kernels
- 3/4 cup shredded cheddar cheese (optional but highly recommended)
Instructions
1. Prep
- Preheat oven to 200°C / 400°F
- Grease or line a muffin tray.
2. Mix dry ingredients
In a bowl, combine:
- cornmeal
- gluten-free flour
- baking powder
- baking soda
- salt
- sugar
3. Mix wet ingredients
In another bowl whisk:
- eggs
- buttermilk
- melted butter
- honey
4. Combine
- Pour wet into dry.
- Fold gently until just combined.
- Add jalapeños, corn, and cheese.
Do not overmix — slightly lumpy batter is perfect.
5. Bake
- Fill muffin cups about 3/4 full.
- Bake for 15–20 minutes until golden and a toothpick comes out clean.
Tips
- For extra heat: leave jalapeño seeds in.
- For crisp edges: bake in a cast-iron muffin pan.
- For sweeter muffins: add another tablespoon of honey.
- These freeze very well.
Great Pairings
- Chili
- BBQ
- Soups
- Eggs and breakfast bowls
