Gluten Free Apricot Jalapeno Cornbread Muffins Recipe
Barbecue 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 barbecuing 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 Gluten Free Apricot Jalapeno Cornbread Muffins to serve alongside barbecued 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 barbecue 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 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
- 1 (12-ounce) can Solo Apricot Cake and Pastry Filling
- 2 jalapeno peppers , seeds and veins removed and finely minced
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 the 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.
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