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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.
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
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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