Gluten-Free Jalapeño Cornbread Muffins
These Gluten-Free Jalapeño Cornbread Muffins are a perfect mix of sweet, savory, and spicy flavors. Light, moist, and made with fresh jalapeños and cornmeal, they’re ideal as a snack or side dish, pairing perfectly with soups or chili. Simple, flavorful, and gluten-free!
- 1 cup Gluten-free cornmeal
- 1 cup Gluten-free all-purpose flour
- 1 tablespoon Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
- 2 tablespoon Sugar (optional)
- 1 cup Milk (or dairy-free milk)
- 1 Egg
- 1/4 cup Butter (melted)
- 2 tablespoon Green chili(chopped) (depends on your spice level)
Mix dry ingredients
- Mix wet ingredients
In a separate bowl, whisk together milk, egg, and melted butter until smooth.
- Combine dry and wet ingredients:
Gradually mix the wet ingredients into the dry ingredients. Be careful not to overmix; the batter should be slightly thick.
Prepare the muffin tin and fill the muffin tin
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Spread the bean mixture in an even layer on a baking sheet. Sprinkle the vegan cheese 🧀 shreds and vegan parmesan cheese on top.
Bake for 10-15 minutes 🕒, or until the cheese is melted and bubbly.
Serve hot ♨ and enjoy!
Servings 7
- Amount Per Serving
- Calories 180kcal
- Calories from Fat 16.2kcal
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 5g25%
- Sodium 240mg10%
- Total Carbohydrate 22g8%
- Sugars 7.5g
- Protein 5g10%
- Vitamin A 302 IU
- Vitamin C 12 mg
- Calcium 135 mg
- Iron 7 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
