Jalapeno’s signature bite only serves to elevate these wholesome gluten-free cornbread muffins. If you don’t have buttermilk on hand, you can add 3 tsp (15 ml) fresh lemon juice to a 1 cup (250 ml) measuring cup. Top lemon juice with milk, stir and let sit for 2 minutes.
1 1/4 cups (310 ml) polenta
3/4 cup (180 ml) gluten-free plain flour
1 1/2 Tbsp (30 ml) sugar of choice
3 tsp (15 ml) fresh thyme
1/2 tsp (2 ml) salt
2 tsp (10 ml) baking powder
1/2 tsp (2 ml) bicarbonate of soda
2 large free-range eggs
1 cup (250 ml) low-fat buttermilk
2 jalapeno peppers, seeded and minced
3 garlic cloves, grated or very finely minced
1/4 cup (60 ml) extra-virgin olive oil or avocado oil
2/3 cup (160 ml) grated Parmesan cheese
Preheat oven to 375 F (190 C).
In large bowl, whisk together polenta, gluten-free flour, sugar, thyme, salt, baking powder and bicarb soda.
In separate bowl, lightly beat eggs and whisk in buttermilk, jalapeno, garlic and oil. Add wet ingredients to dry ingredients and fold in cheese.
Divide batter among 12 standard-sized greased or paper-lined muffin cups. Bake until golden and a toothpick inserted into centre of a muffin comes out nearly clean, about 18 minutes. Let cool for 5 minutes before unmoulding.
Each serving contains: 761 kilojoules; 6 g protein; 8 g total fat (2 g sat. fat, 0 g trans fat); 22 g total carbohydrates (4 g sugars, 2 g fibre); 216 mg sodium
source: "Red Hot Chilli Peppers", alive Australia #20, Winter 2014
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