Super easy & delicious - Husband approved
Ultimate Jalapeno Cornbread Muffins
Is your crockpot full of beans and ham?
Do you have a big pot of cabbage and smoked sausage on the stove?
Maybe chicken thighs ready for the grill?
My ultimate jalapeno cornbread muffins are just what’s needed to pair with your tasty meal.
These super easy cornbread muffins are hands-down the best I have ever tasted
Because these ultimate jalapeno cornbread muffins are made with wholesome, nutritious ingredients like: freshly ground non-GMO corn, (yes, I said freshly ground), freshly milled whole wheat and beans, flax seed, coconut oil and much more.
Not a jalapeno pepper fan – no problemo
Simply leave them out or substitute with chopped onions or cheddar cheese.
See other variations following the recipe.
Not a jalapeno fan,
no problemo
A quick note about GMO: Unfortunately, most of the corn grown in the USA is GMO, which stands for genetically modified organism (or bioengineered / biotechnology). Not to go too deeply into the subject, but genetically modified means an animal, plant or microbe has had it’s DNA altered using genetic engineering techniques. Do not confuse these techniques with natural crossbreeding and selective-breeding. This means people, it is freako-corn, NOT natural. Not good for you!
Here is a link to check it out if you are not familiar. Don’t be fooled; it is not good. National Geographic: Genetically Modified Organisms
No GMO Corn Here!
GMO : Genetically Modified Organism (or bioengineered / biotechnology)
Unfortunately, most of the corn grown in the USA is GMO.
Not to go too deeply into the subject, but genetically modified means an animal, plant or microbe has had it’s DNA altered using genetic engineering techniques.
This means people, it is freako-corn, NOT natural! Not good for you!
Not to be confused with natural techniques of crossbreeding and selective-breeding.
Here is a link to check it out if you are not familiar. Don’t be fooled; it is not good. National Geographic: Genetically Modified Organisms
So, what do you do?
Well, I am glad you asked. You mill your own non-GMO corn. All you need a is grain mill, which sits on your counter and some whole dent or field corn, organic if possible. You pour the whole corn kernels in the top and out comes fresh ground, delicious cornmeal. Who knew it could be so easy?!
Look at all that buttery goodness!
Let's get started.
Recipe
Ultimate Jalapeno Cornbread Muffins
Ingredients:
Dry
1-1/4 cups Cornmeal, freshly milled
1/2 cup Soft White Wheat* flour, freshly milled
Bean Flour* freshly milled (optional-see tips)
2 Tbls Flax Seed*, freshly ground
1 Tbl Baking Powder, aluminum-free
1/4 tsp Baking Soda
1-1/4 tsp Real Salt* Sea Salt
2 tsps Sucanat*,Raw Sugar or mild honey
2 tsp Sunflower Lecithin (optional)
Liquids
1-1/3+ cups Buttermilk
1 Egg, lightly beaten
1/4-1/3 cups Jalapenos, minced
3 Tbls Virgin Coconut Oil, Butter or Olive Oil
*See my Healthy Ingredients page for more details.
*Ingredients: See explanations in the instruction sections below and on my Healthy Ingredients page for more details.
Optional Ingredients
The optional ingredients are just that, optional. However, they DO enhance the taste, texture and nutrition of your cake; but you totally may omit them.
How much grain do I mill?
Take the total cups needed and divide by 1.5.
Example: 4 cups flour / 1.5 = 2-2/3 cups grain
These calculations are an estimate
If you do not mill your own flour yet
Simply replace the needed flour with unbleached all-purpose or pastry flour.
See Getting Started Milling to learn about milling your own grain, corn and bean flours and corn meals.
Bean Flour
Bean Flour
Bean Flour: I add bean flour into most of my baking: breads, biscuits, cookies, cakes, etc.
Beans have so much to offer in the way of protein, fiber and tons of nutrients. So why not power-up those baked goods!
Add 1 Tablespoon dried beans per cup of grain. I like to use dried navy beans or baby Lima beans; however, pretty much any dried bean will work.
Just add them in with your grain and mill all together.
Again, check out my Milling Basics page to learn more.
So, why not POWER-UP your baked goods?!
Variations
Variations
Variations
Cheese & Scallions Muffins – Prepare basic recipe as above, omitting jalapenos. Add 1 cup or so of shredded sharp cheddar cheese and 1/4 to 1/2 cup chopped fresh scallions to the dry ingredients, mix well.
Extra Corny Muffins – Begin by thawing 1/4 to 1/3 cup frozen corn. Prepare basic recipe above, omitting jalapenos if desired. Add the thawed corn to the liquid mixture; stir well. Then continue with recipe instructions.
Freezing – These muffins freeze beautifully. Make extras to freeze for quick addition to any meal. Simply allow muffins to cool completely. Place on lined cookie sheet or cooling rack, put in the freezer for about an hour; then throw them into a freezer bag or container. When ready to use, preheat oven to 350 degrees. Allow frozen muffins to thaw on a cooling rack while oven is heating or at least 10 minutes. Wrap loosely in foil and reheat in hot oven for about 10-15 minutes or until warmed through.
Instructions
For simple instructions, click the plus-sign or keep reading for detailed instructions.
Simple Instructions
Simple Muffin Instructions
Ultimate Jalapeno Cornbread Muffin Instructions
Preheat oven to 400 degrees.
Grease 12-cup muffin pan.
Melt coconut oil if solid; set aside.
All ingredients should be room temperature.
In a medium size bowl, combine all dry ingredients with a whisk.
In a small bowl, mix buttermilk and egg. Wait on the coconut oil.
Add jalapenos; stir to blend.
Add liquid mixture to the dry ingredients by gently stirring just to moisten; add more buttermilk for a medium-moist batter.
Add coconut oil; again, stirring gently. Over mixing muffin batter can make them tough.
Soon after mixing, fill muffin cups 2/3 full.
Bake in preheated 400 degree oven for 15-17 minutes or until tops are lightly golden.
Detailed Instructions
First Things First
Mill Grains, Corn & Beans
I use:
NutriMill Harvest Grain Mill or the
NutriMill Classic Grain Mill – LOVE Them!
Pour the grain in the top, and
Viola!
Out comes beautiful
fresh flour
Easy peasy!
Because you are using corn and grain, they will need to be milled separately.
Milling Cornmeal
Set your mill to the coarsest setting and mill 1/2 cup of whole dried corn kernels.
Set aside.
Milling Wheat & Beans
Now, set your mill to med-fine andmill about 1/3 cup wheat berries and two tablespoons dried beans. Any dried beans will do: Great Northern, Lima, Navy, or even Garbanzo/Chickpea.
No beans, no worries, simply skip it.
Stir freshly milled flour.
After milling any grains, beans or corn, always give the fresh flour or meal a good stir to evenly distribute the bran and other flour components before scooping out the measure for a recipe.
Adding Flax Seed
Adding Flax Seed
Adding Flax Seed
By adding Flax Seed to just about anything: baked goods, soup, salad, cereal; you name it, you are adding lots of other nutrients and those all-important omega-3’s, which helps lower inflammation.
Don’t eat it whole, because the body does not break it down. So grind it fresh.
Use your coffee grinder like Krups Ultimate Super Quiet Grinder (shown below) or blender. Zip, zip!
Check out my Healthy Ingredients page for more benefit info.
Just like the grains, you must grind them fresh to reap those benefits. No, don’t use pre-ground flax meal from the store, because many of the nutrients will have already oxidized away.
If you don’t have flax seed just replace the called-for amount with flour. But, I encourage you to get some and use it often.
DO NOT mill flax seed in your grain mill!
Mix Dry Ingredients
In a medium size bowl, combine dry ingredients with a whisk.
Mix Liquids
In a small bowl, mix buttermilk and egg.
Jalapenos: Mince the jalapenos, add to buttermilk; stir. You can use fresh or jarred jalapenos. I have even used fresh hot cow horn peppers.
A word of caution: As with all hot peppers, be sure to wear gloves when working with them. Never touch your face!
No buttermilk, no problem. Sour 1 cup regular milk with 1 tablespoon white vinegar or lemon juice. Stir and allow to sit for a few minutes before using.
Mix Dry & Liquids
Add liquid mixture to dry ingredients.
Gently stirring just to moisten.
If batter is too dry add a little more buttermilk or milk.
Add melted coconut oil, butter or lard; again, stir very gently. Gentle mixing is key. Over mixing batter can produce tough muffins.
Did I say ‘gently’?
Freshly ground grains, beans and corn will suck up moisture. So, you may need to add a little more liquid before filling muffin cups. Not too runny though.
All ready fluffing up.
Filling Muffin Pan
Fill muffin cups about 2/3 full.
Muffin Tins: In this image I was using a silicone muffin tin. I liked it as far as not having to grease it and nothing stuck. However, I always had to put a baking sheet under it for sturdiness, plus it ended up tearing in several places. I have now switched to the USA Muffin Tin which, like the loaf pan, I just love it. Here is an affiliate link. Get you one, I know you will love it too!
All ready fluffing up.
Baking Muffins
Bake in preheated 400 degree oven for 15-17 minutes or until the tops are lightly golden.
Your muffins may not have a domed top. That’s OK, because, the batter is mostly cornmeal and cornmeal is heavier and won’t rise as high as flour.
Not only do these Ultimate Jalapeno Cornbread Muffins taste AWESOME, but because they are made with your own fresh milled cornmeal, flour, beans and other healthy ingredients you can feel AWESOME serving them to the ones you love!
Let us know what you think.
The coconut oil sounds different, but it really does make these muffins taste soooo good!
It's time to start milling?
To learn all the details you need to know to start milling your own fresh flours and corn meals, click the link below.
