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Friday, October 14, 2016

Super Easy Peach Jalapeno Cornbread Muffins


Good morning and Friyay! Give yourself a pat on the back, because you made it through the week.

I have a little recipe for you today that's super easy, even if you are a non-baker.

In order to keep myself from getting stressed preparing for our Thanksgiving dinner, I promised myself I'd keep it simple.

The main was turkey chili, and I decided to make cornbread with it. I did intend to whip some up from scratch but while I was out shopping, I found Bob's Red Mill Gluten-Free cornbread mix, and thought, why not make it easy for myself? I can always dress it up, and dress it up I did! These came out fantastic!

Though I used eggs as per the bag instructions, you could swap it out with flax eggs and make these vegan.

These are so yummy, and if you love sweet and spicy flavour combos, you just have to make them!

Super Easy Peach Jalapeno Cornbread Muffins

1 bag Bob's Red Mill Gluten-Free cornbread mix
1/2 cup avocado oil (or other oil)
2 eggs or flax eggs
500ml jar of peaches with juice (no sugar added)
2-4 tbsp finely chopped dried or fresh jalapenos (to taste)

Pour peaches and juice in blender or food processor and pulse to chop.

Place cornbread mix in large bowl and add peaches with juice, oil, eggs and jalapeno. Whisk until fully combined and then divide batter between 12 greased muffin cups. Bake at 375F for about 18 minutes. Let cool and remove from pan. Freezes well.

Have a lovely weekend my friends.