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Gluten Free Jalapeno Cheddar Corn Muffins
Gluten Free Corn Muffins loaded with spicy jalapeno & cheddar cheese are the perfect accompaniment to all your soups, stews, & chili.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Sides
Cuisine:
American
Servings:
12
muffins
Author:
Stephanie
Ingredients
1
cup
organic yellow cornmeal
¾
cup
almond flour
1
tsp.
GF baking powder
½
tsp.
baking soda
½
tsp.
salt
2
tbsp.
melted butter
½
cup
plain full fat greek yogurt
¾
cup
half & half cream
2
eggs
¼
cup
chopped jalapeno*
½
cup
finely shredded sharp cheddar cheese
Instructions
Preheat oven 375 degrees
Lightly grease 12 cup muffin pan.
Put all the dry ingredients in large mixing bowl and combine.
In separate small bowl combine wet ingredients, reserving jalapeno & cheese till end.
Carefully combine the wet into the dry ingredients making sure not to over mix.
Stir in jalapeno & cheese.
Pour equal amounts into muffin pan.
Bake in preheated oven about 20 minutes or until toothpick comes out clean
Notes
*I used jalapeno from a jar(pickled ones like used on nachos) but you could use fresh