Fresh Basil & Jalapeno Cornbread Muffins

September 27th, 2011 at 12:12 pm
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One of the wonderful perks of writing a cookbook is that I now have 100 very well-tested recipes to play with, adapt, and change around. Instead of starting from scratch when I want to create, say, a new muffin recipe, I can just flip open my book and begin tinkering with a recipe that already exists. It’s pretty cool.

These Fresh Basil & Jalapeno Cornbread Muffins are an adaptation of the Sweet Potato & Millet Cornbread in my book. With the onset of early autumn, herbs are more plentiful now than ever at my farmers’ market. I picked up a beautiful bunch of fresh basil a while ago and set to work making some corn muffins to pair with the season’s first pot of chili. Jalapenos add a bit of heat and texture, while pureed sweet potatoes offer moisture and delicate sweetness.

Of course, I still love the simple and easy cornbread from my book, too. Drizzled with a little honey and dipped in some squash soup? Nothing beats it.

Both recipes (these muffins and the bread in my book) have a tender crumb without falling apart in your hands. Many gluten-free cornbreads can taste way too much like bland, sandy cardboard. Not this one. It’s flavorful and comforting.

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A bit of news…

  • Last week, Debi from Hunter’s Lyonesse shared a review of my cookbook and had the nicest things to say. Swing by and check it out!
  • Stop by Simply Sugar & Gluten-Free to read my guest post featuring Flourless Oatmeal Raisin Cookies. They are so simple to make and require no speciality gluten-free flours. (Today also marks another edition of Slightly Indulgent Tuesday at SS&GF, where you can find more healthy recipe inspiration.)
  • This weekend I’ll be presenting on pure, “clutter-free cooking” at the Gluten & Allergen-Free Expo in Dallas along with many other allergen-free authors, bloggers, and chefs. I’ll also be selling and signing books, so swing by if you’re there. I’d love to meet you!

 

Fresh Basil & Jalapeno Cornbread Muffins

Makes 9

 

1 medium sweet potato, peeled and cut into 1-inch chunks

¾ cup (105 grams) gluten-free medium-grind cornmeal

¼ cup (32 grams) millet flour

¼ cup (26 grams) tapioca starch

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon sea salt

¼ cup unsweetened almond or rice milk

3 tablespoons virgin coconut oil, melted

3 tablespoons honey or agave nectar

2 large eggs

½ cup (loosely packed) fresh basil, finely chopped

1 medium jalapeno pepper, seeded and finely chopped

 

Preheat the oven to 350°F. Line 9 cups of a standard muffin pan with paper liners.

Bring 1 inch of water to boil in a medium potted fitted with a steamer basket. Add the sweet potato chunks. Cover and steam until tender when pierced with a fork, about 15 minutes. Transfer the chunks to a medium bowl and mash with a fork or potato masher until very smooth. Measure out ½ cup of the puree and set aside.

In a large bowl, whisk together the cornmeal, millet flour, tapioca starch, baking powder, baking soda, and salt. In a medium bowl, whisk together the almond milk, coconut oil, honey, and eggs along with the reserved ½ cup of sweet potato puree. Stir the wet ingredients into the dry until thoroughly combined. Gently fold in the basil and jalapeno. Divide the batter among the lined muffin cups.

Bake for 18-20 minutes until golden brown and a toothpick inserted into the center of a muffin comes out clean. Cool for at least 30 minutes before serving. These muffins are best eaten on the day they are made.

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Comments

  1. Hi,
    This post is so informative. I would love for you to come
    share it at FAT TUESDAY. I hope you will
    put FAT TUESDAY on your list of carnivals to visit
    and link to each week!

    http://realfoodforager.com/2011/09/fat-tuesday-september-27-2011/

  2. These sound great but can you include the nutritional info? So many recipes
    Do not include this and I like to keep track of my carbs and calories. Thanks for all your great recipes.

    • Brenda – Thanks for your comment. I don’t provide detailed nutritional info for my recipes at this time simply because I believe that healthy eating is balanced eating. Although I typically don’t worry about counting grams of carbs/fats/proteins or tracking calories, I understand that many people like to do this. There are a few free online tracking systems available, one of them being MyFitnessPal.com. You can create recipes in this program and then divide them by servings to get the estimated calories and protein/carb/fat break down. Hope this helps!

  3. I love that–flavorful and comforting. Really there isn’t anything better to say about the food you make, eat, and serve to your family and friends. BTW – the photo is so appealing. My husband is going to love these muffins!

  4. These look great! Good luck at the Expo Hallie

  5. I love this recipe. I’ve made it with and with out the Basil and Jalapeno. Both were amazing! I have tried out about 10 gf cornbread recipes and these are the best. Love your site and so happy to have found it.

  6. Elisa: That is so great to hear! Thanks for the feedback. :)

  7. OMG!!!!

    I really don’t believe the success rate here… why? I’m a perfectionist and care deeply about what I make for mouths on the periphery of my kitchen, along with the nutritional value, and sensory amplitude which is intended for them!

    Today I made the Almond Ginger Brownies, and baked the Basil Jalapeno Cornbread in concert. I did not expect them both to be good, especially the latter— I had reservations about the fresh basil being overbearing. Wrong…I was so wrong!

    This gluten-free cornbread is out-of-this world!
    A sweet, mellow herbaceous taste that lingered on the tongue with every moist morsel.
    We ate it with Quinoa-veggie burgers smothered in sauteed fresh sweet onions, peppers, and portobellos. Saturday night pleasures!

    I had a bad baking experience last week, with making a dry, crumbly, bitter gluten-free cornbread from a recipe from Bob’s Redmill kitchen — who’s flour I use, and employee owned company I respect. I expected further gluten-free baking flings to be the same.

    Hallie, thank you for proving me wrong!

    What should I try next from your well thought out recipes for our healthy enjoyment?

    Can’t wait…. thanks again,

    Marian

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I'm Hallie Klecker, a professional recipe developer, author, and passionate gluten-free foodie. As a certified holistic nutrition educator, my goal is to inspire others to live a balanced, nourished life through eating well and living pure—one bite at a time. Learn more.