Appetizer for 12

Jalapeño Cornbread Muffins

Name: Jalapeño Cornbread Muffins
Total time: 30 min
Yield: 12 servings
Cuisine: Southern
Ingredients: 3 tbsp melted butter; 1/3 cup pumpkin puree or unsweetened applesauce; 1/4 cup honey; 1/4 cup raw or granulated sugar; 1 large egg; 1 cup low-fat buttermilk; 1 cup cornmeal; 1 cup gluten-free flour blend; 1/2 tsp salt; 1/2 tsp baking soda; 2 jalapeños

These gluten-free cornmeal muffins mix jalapeños, buttermilk, and pumpkin puree before baking until firm and lightly browned.

$0.28per serving $

30 minstart to table

12servings

Southern Vegetarian Budget Appetizers Side dishes Snacks Game day Back to school

Ingredients

3 tbsp melted butter
1/3 cup pumpkin puree or unsweetened applesauce
1/4 cup honey
1/4 cup raw or granulated sugar
1 large egg
1 cup low-fat buttermilk
1 cup cornmeal
1 cup gluten-free flour blend
1/2 tsp salt
1/2 tsp baking soda
2 jalapeños

Steps

Heat the oven to 400 F and oil a 12-cup muffin pan.
Stir the melted butter, pumpkin puree, honey, sugar, egg, and buttermilk in a large bowl.
Mix in the cornmeal, gluten-free flour, salt, and baking soda until just combined.
Fold in the chopped jalapeños and divide the batter among the muffin cups.
Bake for 15 to 18 minutes, until the tops are lightly browned and the centers are firm.
Cool the muffins in the pan for 5 minutes.