Ever had something at a restaurant that was so delicious you felt compelled to try recreating it yourself?
Well that’s the story behind these muffins.
Hubby and I dined out last week and, as we pondered our menus, we were served a basket of warm savoury muffins so delicious I suffered temporary brain damage and forgot that grains don’t agree with me.
Once at home (and back to my senses), I decided these muffins must be made in my own kitchen to my own exact specifications (ie gluten and grain free).
It was a toss up between using almond flour, coconut flour or quinoa flour. The latter won because I wanted something that approximated the cornbread taste.
It had to be a light, savoury and moist texture.
And it was! These muffins are a resounding success.
Tiny cubes of cheese nestled in the flour make for chewy delicious nuggets while the jalapeno gave a very subtle heat.
Now if I could just figure out how to make restaurant perfect creme carmel I’d be set (sorry belly).
Jalapeno & Cheddar Muffins (makes 9)
- 1/4 cup butter, melted (plus about a tsp more for sauteing jalapeno)
- 1 1/4 cups quinoa flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 2 eggs
- 1/2 cup milk
- 4oz mild cheddar cheese, cut into tiny cubes
- 1 medium jalapeno pepper, finely chopped
- Heat a tsp of butter in a small saucepan and add the chopped jalapeno. Saute for five minutes then stir in a tsp of quinoa flour to soak up the grease and set aside.
- Sieve the quinoa flour, baking powder and baking soda into a large mixing bowl. Add the sea salt.
- In a separate bowl whisk together the eggs, milk and butter (make sure the butter isn’t piping hot, you don’t want to cook the eggs).
- Add the wet ingredients to the dry and stir until it is a runny batter. Fold in the diced cheese and jalapeno.
- Transfer into a well-greased muffin tray (about 1 tbsp to each muffin) and bake at 375 for 20 mins.
- Remove from tray and let cool on a wire rack.
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