This muffin recipe is a new twist on an old favorite. Cornbread enjoys quite a following of loyal fans. As much as I enjoy a slice occasionally, I don't usually go out of my way to eat it. But it seemed like the perfect accompaniment for the vegetable soup I was making. A few tries yielded these savory muffins.
The addition of the cheese makes them very satisfying. All you'll have to do is add a bowl of steaming soup for a truly memorable winter meal.
|Pumpkin Cornmeal Muffins (makes 12)|
If you are not concerned about gluten, substitute the brown rice flour, sorghum flour, and xantham gum for 3/4 cup of all-purpose flour instead.
1/4 cup olive oil
1 teaspoon agave nectar or honey
1 cup pumpkin puree
1 1/4 cup soymilk or regular milk
1 large egg, beaten
1/3 cup egg whites
3/4 cup cornmeal
1/2 cup brown rice flour
1/4 cup sorghum flour
1/4 teaspoon xantham gum
1 tablespoon baking powder
1 teaspoon oregano
1 teaspoon sea salt
1/2 cup shredded cheese (such mexican blend or mild cheddar)
1 1/2 teaspoons finely diced jalapeno peppers (optional)
Preheat oven 375F.
Oil muffin pan
Mix all the first 6 ingredients in a bowl.
Mix the next 7 (cornmeal-salt) in a larger one.
Combine the wet ingredients into the dry ones and mix until almost combined. Add the cheese and, if using, the jalapeno pepper. Mix until combined and divide the batter equally in the pan. Bake for 20 minutes or longer (check with a toothpick to see if they are done-- toothpick should come out clean).
Here are some great soups to pair up with these muffins:
Butternut Squash and Lima Bean Soup
Creamy Black Lentil Soup with Kale