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Saturday, January 24, 2015

Gluten-free Bacon, Cheese, & Jalapeno Mini Corn Muffins

So, headed to a friend's house to watch the UFC fight and decided to make homemade chili. I was trying to conjure up ideas to cook and I thought corn muffins would go great with it. Plus, I'm always trying to impress them with my awesome cooking skills. 

Here is my take on cornbread muffin.

1 cup cornmeal
1 cup gluten-free flour
1/4 cup brown sugar
1/2 tsp gluten-free baking soda
1/2 tsp salt
1 cup milk
2 large eggs
1/4 cup unsalted butter, melted
1/2 Fonterra Cheddar cheese- aged 12 months
1/2 cup Point Reyes Toma cheese (it has a creamy texture)
1/2 cup of cream cheese
1 stalk green onions, chopped
1 jalapeno, seeded and diced
4 to 5 strips of cooked nitrate-free bacon, chopped 

(All the ingredients I use are either non-gmo or organic products)

**Tips: Broil bacon on low and lay it on a wire rack so excess oil drips off. This method keeps the bacon crunchy and dry.
You can also use boxed GF cornbread mix.**

Preheat oven to 375°F
1. In a large bowl, combine dry ingredients: flour, cornmeal, baking soda, and salt. 
2. In another bowl or large measuring cup whisk together eggs, milk, butter, & sugar.

3. Pour wet mixture into the dry mixture. Stir just until it's moist.
**If you're using boxed cornbread mix. Just follow the directions on the box. Then go to step 4.**
4. Fold in 3/4 cup of the cheese, jalapenos, green onions, & bacon bits ( Leave some for garnishing.

5. Scoop batter into muffin tin 1/2 way and had a little dollop of cream cheese. Add more batter until muffin cavity is filled.

6. Garnish with cheese, jalapeno, green onion, & bacon bits.

7. Bake for 12-18 minutes or until golden brown.

If you want to get a little adventurous, drizzle a little bit of honey.

Before I bake, let me take a selfie :)


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