Gluten Free Jalapeño Cheddar Cornbread Muffins
Craving something savory? Try these Gluten Free Jalapeño Cheddar Cornbread Muffins! They’re cheesy, spicy, and perfect for any occasion. Whip them up for breakfast or as a side dish that everyone will love. Make them tonight!
Equipment
- Whisk
- Oven
- Chef's Knife
- Mixing Bowl
- Baking Sheet
Ingredients
- 1½ cups unsweetened almond milk
- 1/3 cup olive oil or melted butter
- 2 eggs
- 1 20-ounce package Bob’s Red Mill Gluten-Free Cornbread Mix
- 2 teaspoons garlic powder
- ½ teaspoon sea salt
- 2 jalapeños seeded and finely chopped
- 1½ cups sharp cheddar cheese shredded
Instructions
- Preheat your oven to 375 degrees F. Lightly oil a 12-hole muffin tray or a 9" x 9" square baking dish.
- In a mixing bowl, whisk together 1½ cups of unsweetened almond milk, 1/3 cup of olive oil, and 2 eggs. Mix thoroughly.
- Add the package of Bob’s Red Mill Gluten-Free Cornbread Mix, 2 teaspoons of garlic powder, and ½ teaspoon of sea salt to the bowl. Stir until just combined.
- Gently fold in the chopped jalapeños and 1½ cups of sharp cheddar cheese until evenly distributed.
- Scoop the batter into the oiled muffin holes, filling them ¾ of the way.
- Place the muffin tray on the center rack of the oven and bake for 25 to 30 minutes.
- Allow the muffins to cool in the tray for about 15 minutes before removing.
- Serve warm, perhaps with some butter and honey.
Notes
- Storage: Keep leftovers in an airtight container for up to five days.
- Freezing: You can freeze these muffins for up to three months.
- Pairing: These muffins are excellent with soups and stews.
- Add-ins: Consider adding corn or bell peppers.
- Serving suggestions: Enjoy with a drizzle of honey.