Recipe of the week is going to be a feature that I try out on the blog. I get requests on my Instagram feed for recipes and some of them I have turned down and others I have posted. Why turn down a request for a recipe? It is because I am working on a project that will require me to keep exclusive recipes and thus sharing all of them will defeat the purpose of the project.
That being said I figured by starting a recipe of the week feature I can get recipes out to you for you to try and to comment back on whether or not you liked it or how it turned out for you. My thought process is to pick the picture from Instagram in the past week that has the most likes or comments or combinations of both to present to you as the recipe of the week. Since I am starting this from ‘scratch’ (get it……scratch…..never mind) I chose the first recipe of the week from yesterday’s post of Jalapeno Cornmeal Muffins.
I was doing my usual (daily) perusal of food sites and blogs and stumbled across one discussing cornbread. It has been ages since I have had cornbread and I knew I had cornmeal so why not make cornbread. One problem……I don’t have a cast iron skillet anymore. Can cornbread be made in something else you might ask and the answer is yes it can, but truly good corn bread has a crunch crust and you can only really get that from a well seasoned cast iron skillet. Without feeling defeated I quickly turned my attention to my muffin tin and realized that with a bit of coconut oil the crunchy crust on the bottom and sides of a muffin would be perfect. Throw in the added bonus of Karen being able to take them with her to work for lunch and we had a winner.
The next question to answer was what do you want to make it with? Well, of course the spicier the better in my kitchen so jalapeño peppers came into play along with corn cut from the cob, red onions and you must have an accompaniment with that don’t you? Why not some avocado and black beans? The mind was racing and I knew that this would be ideal, but I did not know it would become a recipe of the week candidate (just started it……)
Recipe Of The Week: Jalapeno Corn Muffins
By April 24, 2013Published:
- Yield: 7 Muffins (2 Servings)
- Prep: 20 mins
- Cook: 15 mins
- Ready In: 35 mins
Looking for Mexican cuisine but don't want to make tacos or enchiladas? Enter the Jalapeno Corn Muffin to satisfy your taste buds
- 1/4 cup Cornmeal I use Bob's Red Mill
- 1/4 cup Garbanzo Flour I use Bob's Red Mill, but any flour will work
- 30 grams Red Onion chopped
- 1 Medium Jalapeño chopped
- 1 cup water
- 2 Tbsp Sugar
- 2 tsp Baking Powder
- Test the doneness of the jalapeno cornmeal muffins by inserting a toothpick in the center. If it comes out clean the muffins are done.
- In a bowl combine the water and egg and whisk.
- When egg and water are combined well add in the dry ingredients (flour, cornmeal, baking powder and sugar.) Mix well and don't be alarmed by the little bumps as that is just the coarse ground cornmeal.
- Add in the red onion, jalapeno and corn.
Tip for cutting corn kernels from the cob: Place one bowl inside of the other with the inside bowl being upside down. Place corn cob on top of that bowl and slice down so that you get kernels and the milk of the corn in the bigger bowl below. Once done remove inside bowl and you have corn kernels and the milk all nice and neat.
- Mix the ingredients well and pour into a well greased muffin tin and place in oven to cook for 10-15 minutes
- Remove from oven and allow to cool for a few minutes before trying to remove from tin.
Place muffins on a cooling rack if not eating right away (Good luck with that)
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I served my muffins with a salad of black beans and avocado that is not in the recipe. I use dried black beans so that requires a bit more work in that you have to allow the beans to soak overnight and then simmer them over low heat for 1-2 hours until they are soft and tender. I poured orange blossom honey over the muffins but feel free to use what ever you like as the only limitation is your imagination.
If you want to keep a strict vegan diet I would use a flax ‘egg’ or even a chia ‘egg’ in this recipe and get the added benefit of the protein from the seeds.