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Recipe
Jalapeño and Corn Muffins
Savory muffins packed with vegetables, jalapeños, and corn - perfect for breakfast or as a side dish.
Serves 12 muffins
40 mins
Medium
savory
muffins
vegetables
spicy
oil-free
Category: baked
Source: Prevent and Reverse Heart Disease Cookbook
Let's cook
Ingredients
- 1 cup diced onions
- 1 jalapeño (seeded and diced)
- 2 cups kale (stems removed, leaves chopped small)
- ¾ cup fresh or frozen corn
- 1 cup cornmeal
- 1 cup white whole wheat flour or oat flour
- 1 tsp baking soda
- ½ cup unsweetened oat milk
- ¼ cup unsweetened applesauce
- 3 tbsp pure maple syrup
- 1 cup salsa
Instructions
- 1Preheat oven to 400°F.
- 2In a frying pan, cook the onion, jalapeño, kale, and corn over medium-high heat for 5 minutes, or until vegetables are cooked through.
- 3Add a teaspoon or two of water if the pan gets dry. Set aside to cool.
- 4In a large bowl, combine cornmeal, flour, and baking soda.
- 5Add oat milk, applesauce, and maple syrup to the dry ingredients and stir to combine.
- 6Add the cooked vegetables and salsa to the batter and stir until well mixed.
- 7Divide batter evenly among the wells of a standard muffin tin.
- 8Bake for 25-28 minutes or until tops are golden and a toothpick comes out clean.
- 9Serve hot for best flavor.