Gluten-Free Jalapeño Cornbread Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Gluten-free cornbread muffins studded with jalapeños, made with cornmeal and sweetened with honey and pumpkin. Tender and slightly spicy, perfect for breakfast or as a snack alongside a meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 3 Tbsp melted butter
- 1/3 cup pumpkin puree or unsweetened applesauce
- 1/4 cup honey
- 1/4 cup raw or granulated sugar
- 1 large egg
- 1 cup low-fat buttermilk ((or sub almond milk + 1 Tbsp vinegar or lemon juice))
- 1 cup cornmeal
- 1 cup gluten-free flour blend
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 medium jalapeños ((divided))
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 199mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 65mg
- Calcium
- 37mg
- Iron
- 0.60mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 199MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.