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

 

3 comments:

  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 :(.

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

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

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