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Finished Gluten-Free Jalapeño Cornbread Muffins

Gluten-Free Jalapeño Cornbread Muffins

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Ingredients Method

Ingredients
  

  • 1 1/2 cups certified gluten-free cornmeal
  • 1 cup gluten-free all-purpose flour
  • 1 tablespoon baking powder
  • 1 cup milk
  • 2 eggs
  • 1/4 cup melted butter
  • 1 jalapeño, seeded and minced
  • 1/2 cup shredded cheddar

Method
 

  1. Heat oven to 400°F and grease a 12-cup muffin pan. Whisk cornmeal, flour, and baking powder.
  2. Whisk milk, eggs, and butter separately; stir into dry ingredients just until combined. Fold in jalapeño and cheddar.
  3. Divide into cups and bake 15–18 minutes, until golden and a tester comes out clean.
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