Gluten Free Apricot Jalapeno Cornbread Muffins

Gluten Free Apricot Jalapeno Cornbread Muffins Recipe

Gluten Free Apricot Jalapeno Cornbread Muffins Recipe

[donotprint]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 Jalapeno Apricot Cornbread Muffins
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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 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.

Servings

This Gluten Free Apricot Jalapeno Cornbread Muffins Recipe serves 12

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The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Apricots Cornbread Gluten-Free Gluten-Free Recipes Jalapeno Peppers Muffins Spicy Sweet
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  1. Pingback: Cooking » Gluten Free Apricot Jalapeno Cornbread Muffins Recipe

  2. April 30, 2012

    What a lovely combination!

    1. Carol Kicinski
      May 5, 2012

      Thanks Lori!

  3. Linda A
    April 30, 2012

    These sound fabulous!

    1. Carol Kicinski
      May 5, 2012

      Thanks Linda!

  4. Anita
    April 30, 2012

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

    1. Carol Kicinski
      May 5, 2012

      Thank you Anita – enjoy!

  5. Pingback: Gluten Free Apricot Jalapeno Cornbread … – Gluten Free Recipes – Fine Food Recipes

  6. April 30, 2012

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

    1. Carol Kicinski
      May 1, 2012

      Thank you Cara!

  7. May 1, 2012

    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 :)

    1. Carol Kicinski
      May 1, 2012

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

  8. May 8, 2012

    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!!! :-)

    1. Carol Kicinski
      May 9, 2012

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

  9. 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!

    1. Carol Kicinski
      May 14, 2012

      Aww, thanks Bren!!!

  10. Julie Cutshaw
    August 24, 2014

    oh i must try this recipe soon, the idea of apricot teamed with cornbread sounds just yummy to enjoy with any meal choices. thank you for sharing

    1. Carol Kicinski
      August 28, 2014

      Hi Julie,
      You’re so welcome! It is delicious indeed! Let me know how it turns out. :)
      xo,
      Carol

  11. Maria
    September 1, 2014

    I have just started on my gluten free life style and thought I would give these corn muffins a try. I had people over for Labor Day BBQ and made these muffins and everyone including me thought they were delicious.

    1. Carol Kicinski
      September 2, 2014

      Hi Maria,
      That’s great! Good luck on your journey, and please email me if you have any more questions!
      xo,
      Carol

  12. July 16, 2015

    Oh… this sounds SO good.. I gotta try this one :)

  13. Joann Walsh
    September 15, 2015

    Wow! I love the idea of jalapeño and corn bread mixed for muffins. Omitting gluten from all my recipes have made such a difference in overall health of myself as well as my family. I love to cook and try out all these new gluten free recipes! Thanks!

    1. Carol Kicinski
      September 16, 2015

      You’re welcome Joann! I’m happy to hear that the change has been so helpful to you. xo, Carol

  14. January 5, 2016

    These look amazing and they would be delicious in the summer with barbecue dishes or in the winter with a warm bowl of chili. Yum!!

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