Gluten Free Apricot Jalapeno Cornbread Muffins Recipe

by Carol Kicinski on April 30, 2012

Post image for Gluten Free Apricot Jalapeno Cornbread Muffins Recipe Barbeque season is right around the corner. And so is swimsuit season. It just doesn’t seem like those two things should go together!

Where I live the weather is just about perfect right now and people are already flocking to the beaches, wearing shorts and tiny little tops and barbequing in the backyard or by the pool is the preferred way of entertaining.

Sadly, I have let my gym membership lapse during the winter and the treadmill I swore I would use every day practically has cobwebs covering it. Unfortunately it is not very fashionable to wear a burka to the beach so it is time for me to make a few changes. This means getting my body moving and cutting back on some fat and calories.

I made these Apricot Jalapeno Cornbread Muffins to serve alongside barbequed chicken and an array of salads. Muffins may not be considered “diet food” but man (or woman in this case) does not live by protein and salad alone – at least this woman doesn’t. Personally I need to have just a bit of carbs to feel satisfied. These muffins are practically fat free. I omitted any oil or butter from the recipe by using a combination of non-fat Greek yogurt and a can of Solo Apricot Cake and Pastry Filling. For a little kick, I added in a couple minced jalapeno peppers. The result was a cornbread muffin with a tender crumb and a delightful contrast of sweet and spicy – perfect for serving with barbeque or for brunch.

I’ve got a busy day ahead. I need to dig out my work out clothes, renew my gym membership, dust off my treadmill and start shedding a few of these winter pounds that seem to have crept up unexpectedly. But first, I think I will have another muffin. And I won’t feel the least bit guilty about it!

Gluten Free Jalapeno Apricot Cornbread Muffins

Gluten Free Apricot Jalapeno Cornbread Muffins Recipe

Ingredients

Gluten-free Non-Stick cooking spray
1 cup good quality, all-purpose gluten free flour blend
1 cup gluten free stone ground cornmeal
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon kosher or fine sea salt
1 cup fat free Greek yogurt
2 large eggs
2 tablespoons honey
One 12 ounce can Solo Apricot Cake and Pastry Filling
2 jalapeno peppers, seeds and veins removed and finely minced

Directions

Preheat oven to 400 degrees. Spray a 12 cup standard muffin tin generously with cooking spray.

In a mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt. In another mixing bowl whisk together the yogurt, eggs, honey, and Apricot Cake and pastry filling until well combined. Add the wet ingredients to the dry ingredients and mix well. Fold in the minced jalapenos and divide the batter among the prepared muffin tin. Bake for 20 – 25 minutes or until the muffins are golden brown and a tooth pick inserted into the center comes out clean. Let cool in pan for 10 minutes.

Servings

A gluten free recipe that makes 12 low fat muffins.

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Categories:    Breads

{ 14 comments… read them below or add one }

Lori @ RecipeGirl April 30, 2012 at 11:22 am

What a lovely combination!

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Carol Kicinski May 5, 2012 at 10:00 pm

Thanks Lori!

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Linda A April 30, 2012 at 5:43 pm

These sound fabulous!

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Carol Kicinski May 5, 2012 at 10:01 pm

Thanks Linda!

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Anita April 30, 2012 at 5:57 pm

Oh my – that really sounds like an unusual and wonderful combo of flavors. I must try this!

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Carol Kicinski May 5, 2012 at 10:00 pm

Thank you Anita – enjoy!

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Cara April 30, 2012 at 10:41 pm

I really love the idea of sweet apricot along side spicy jalapeno – nicely done, Carol!

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Carol Kicinski May 1, 2012 at 9:47 am

Thank you Cara!

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InTolerant Chef May 1, 2012 at 5:56 pm

Oh just lovely! I think I would smear mine with a touch of soft goats cheese because its winter here and bikini season is a looong way away :)

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Carol Kicinski May 1, 2012 at 8:47 pm

haha – yep, your just the opposite down there. Go for it!!!

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Heather May 8, 2012 at 4:00 pm

These are AWESOME!! My husband is not an apricot fan so I used peach. Of course, we don’t have the Solo filling so I made peach filling from scratch then put it in the mini prep. The flavors are awesome and it’s so moist!! Another fantastic recipe Carol! THANKS!!! :-)

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Carol Kicinski May 9, 2012 at 12:05 pm

Yay, so happy you liked them. Peach sounds awesome too! Thank YOU!!!

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Bren @ Flanboyant Eats™ May 13, 2012 at 11:42 am

These are sooo right to go with bbq~ sure they were a hit. Spicy and corn! Yes! Happy and lovely Mother’s Day to you!

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Carol Kicinski May 14, 2012 at 6:37 pm

Aww, thanks Bren!!!

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