Cherry Habanero Corn Muffins (Edit recipe)

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These corn muffins pack a sweet heat! This recipe is moist, fluffy, and perfect to accompany a savory meal. The cherry habanero jam swirled through the batter has these corn muffins begging to be served alongside some bbq and coleslaw. If you like a lot of heat, add more jam!

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PREP TIME

15 minutes

COOK TIME

23 minutes

INGREDIENTS

11

Serves: 12

Ingredients

1 cup Gluten-Free All-Purpose Flour - Primal Palate
1 cup Organic Fine Cornmeal - Sunrise Flour Mill
1 Tbsp Baking Powder
0.5 tsp Himalayan Pink Salt
2 whole Eggs
0.333 cup Honey - Shannon Farms
2 Tbsp Milk
0.25 cup Avocado Oil
0.25 cup Plain Greek Yogurt
0.25 cup Cottage Cheese, (Can sub all Greek yogurt)
2 Tbsp Cherry Habanero Jam - Profanity Jam

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 375 F and line a muffin tin with 12 liners.
Mix the dry ingredients (flours, baking powder, and salt).
Mix the eggs, honey, avocado oil, yogurt, cottage cheese (yes, you can leave the curds!), and milk.
Add the dry to the wet and mix until just combined, the batter should resemble thick pancake batter. Add a splash more milk to thin if needed.
Swirl in the Habanero Jam until evenly distributed, but you can still see ribbons of jam in the batter.
Bake for 20-23 minutes, or until a toothpick inserted in the center comes out clean.

Notes

If you have a higher spice tolerance than me, you may want to add more jam. However, I like to start with this, and enjoy with butter and jam spread on a hot muffin. Yum!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	172
Fat:	6 g
Carbohydrates:	28 g
Protein:	2 g
Cholesterol:	2 g
Sodium:	96 mg
Fiber:	1 g
Sugars:	9 g
Sugar Alcohol:	0 g
Calculated per serving.