Cornbread Muffins

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February 1, 2011 by Flora Dawn

I wanted to make cornbread muffins the other day, only I wanted a savory version, with cheese and jalapeno peppers. I couldn’t find what I was looking for, so I combined an egg free recipe with a gluten free recipe, and voila! A great tasting, moist, savory cornbread muffin.

This recipe contains unsweetened applesauce. Don’t be afraid of it in this. It doesn’t make the final product taste a bit like apples; it just helps keep the muffins moist with a nice crumb.

My kids weren’t so fond of the jalapenos, so next time I will either omit them or replace them with finely chopped bell peppers.

A stack of savory Cornbread Muffins, yummy!

Cornbread Muffins

dry ingredients:

  • 2/3 cup white rice flour
  • 1/3 cup cornstarch
  • 1/4 cup sweet rice flour
  • 1 cup cornmeal
  • 1/4 cup sugar
  • 4 tsp baking powder
  • 1/2 tsp salt

wet ingredients:

  • 1/4 cup unsweetened applesauce
  • 1/3 cup vegetable or canola oil
  • 1 cup milk
  • 1/4 cup frozen sweet corn
  • 1 cup shredded cheddar cheese (colby jack or pepper jack would also be great)
  • 1 jalapeno, finely diced
  1. Line or grease a 12-space muffin tin. Preheat oven to 350.
  2. In a large bowl combine dry ingredients and mix to combine. In a small bowl combine applesauce, oil and milk; pour into the dry ingredients and stir until incorporated. Stir in corn, cheese and jalapeno. Fill muffin spaces evenly, about 3/4 full, and bake for 20-25 minutes or until golden and center tests clean. Remove from oven and allow to cool on a wire rack 5 minutes or so before serving.

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