Thursday, August 4, 2011

Sweet Chili Heat Corn Muffins

No we didn't make muffins out of doritos....that would be taking it too far ;)

I was always weary of corn muffins until recently. It just sounded like a weird thing to make, but after trying these I now know the wonder of a hot corn muffin fresh from the oven with imaginary butter on top.

As they cooled they definitely got kind of crumbly, so serving them hot would be a good idea.

These are usually made with jalapenos but we didn't have any so we used chili powder which gave them a nice kick! After trying one I could only imagine how good these would be dunked in an actual bowl of chili. I'm officially converted to corn muffins!

1 cup of cornmeal
1/2 cup light buckwheat flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1 tbsp ground flax seed
1/2 tsp chili powder
1/3 cup coconut sugar (or other cane sugar)
2 apples pureed with 3/4 cup water

Combine apple puree and coconut sugar in a large bowl. In a seperate bowl combine remaining ingredients. Gradually sprinkle dry into wet ingredients. Mix until fully incorporated. Spoon into a muffin tin lined with muffin cups. Bake at 350F for 20-22 minutes. (We baked ours a bit too long at 26 minutes, as you can see by the cracked tops)

It's cooorny collins!

Don't look at me like that



  1. hahahaha yes, the corn muffin is calling your name!! i lOVE cornbread. its just so good. mmmmm!

    i noticed that with G/F baking - gets more crumbly and doesn't stay soft and springy :(.

  2. These look tasty and again I love your photography!

  3. mm, finally, cornbread that doesn't look dry! i love the simple recipe. i'll definitely make these.