Thursday 23 January 2014

cheddar and jalapeno pepper muffins

So what do you do when you're stuck indoors with two poorly children, attempting to work from home, while it's absolutely pissing down with rain? You bake, obviously.

I was looking through the Internet (I like read the whole entire thing when I'm procrastinating) for a grain-free baked good recipe. I was going to make something sweet but as I'm attempting to wean myself off sugar/the need for sugar, I went for something savoury instead. And anyway, healthy substitutes for cakes always taste like a loofah covered in Stevia powder. Don't try to tell me they don't; you're just so ravenous from being on a diet that you think it tastes good. I've been there. I know.

Anyway, I decided to make something resembling cornbread muffins to go with my leftover chilli for lunch. I found this basic almond flour muffin recipe on Elena's Pantry, added some extras, and doubled it: To my huge surprise (see my comment about substitution failures) they turned out to be pretty damned tasty.

They aren't corn muffins because they don't, you know, contain corn. They do have a very similar texture and a little bit of sweetness you'd get with cornbread. They are very passable and tender cheesy muffins that went well with my chilli. And then I ate another just to be sure. It was still good, but I'll have to try another one tomorrow to make sure they're still delicious the next day. Shall keep you posted.

You could add all sorts of things to the basic muffin batter, sweet or savoury. I was thinking of doing a breakfast version with bacon (I know, I know - this will do nothing to dissuade people from posting bacon jokes on my Facebook page), spinach, mushrooms, and cheese or a pizza version with tomatoes, basil, cheese, and pepperoni. It'll just depend on how many deadlines I'm trying to avoid.

Here's the recipe.
Cheddar Jalapeno Muffins
Cheddar and Jalapeno Muffins
(Makes 8 large 'Merkin sized muffins)


8 oz blanched almond flour (approx. two cups)
1/2 teaspoon baking soda
1 cup shredded mature cheddar or Monterey Jack cheese
1 jalapeno pepper, finely diced (or more if you want more heat)
1 tbsp sea salt
1 tbsp mild chilli powder
8 oz eggs (four large eggs)
2 oz honey (approx. two tablespoons)
1 teaspoon cider vinegar

Preheat the oven to 180C/170C fan assist/350F. Line a muffin tin, or if you've got a very well seasoned tin like I do, just spray a little oil on it.

Put the almond flour, baking soda, cheese, jalapeno peppers, chilli powder, and sea salt in a bowl and combine. In a large bowl, whisk the eggs, honey, and vinegar. Add the dry ingredients to the wet ingredients and stir well.

Bake for around 15 minutes, until the edges are brown and a toothpick comes out clean. Leave to cool in the tin for 30 minutes, then cool completely on a wire rack before storing.

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