What do you do on a Sunday when you run out of corn tortillas to eat with your black bean soup? You pick up a recipe book and make some improvements to a recipe, and voila! You have some delicious muffins.
Jalapeno-Cheddar-Corn Muffins
Dry Ingredients
2/3 c. brown rice flour
1/3 c cornstarch
1/4 c sweet rice flour
1 c cornmeal
2 teaspoons (or 2 packets) Truvia sweetener
4 teaspoons baking powder
1 teaspoon sea salt
1 teaspoon granulated garlic
Wet Ingredients
1 large egg
1/4 c canola oil
1 1/4c milk
1 cup grated cheddar cheese
2 Jalapeno peppers, seeded and diced
Preheat oven to 350 degrees F. Line 12-cup muffin tin with papers or spray with a non-stick spray.
In a medium bowl, combine all the dry ingredients and the whisk them.
Add wet ingredients, and mix well, by hand. Add cheese and peppers and mix in.
Spoon batter into muffin cups to 2/3 full.
Bake for 20-25 minutes. Remove from oven and place on a wire rack to cool.
The original recipe was taken from Easy Gluten-Free Baking by Elizabeth Barbone. I made a few changes after making it for the first time. Don't be afraid to use both Jalapenos. they aren't hot at all after baking. To add even more flavor, I may roast the peppers first, and add them including the seeds. My additions include the extra salt, and the garlic powder.
My kids loved these. Usually they complain if something is too "spicy" but they had no problem gobbling them all up.
I guess it was a good thing I ran out of tortillas!
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