This recipe is slightly inspired from the Cornbread Muffins recipe found on page 124 in the Power Food Cookbook by Rachael Anne Hill and Tamsin Burnett-Hall. I used their recipe as a base, but put my own spin on the ingredients according to what I had on hand.
It’s all about adapting to your own pantry!
I didn’t have any milk (dairy or non-dairy) but I did have a carton of powdered buttermilk in the fridge, so I figured that would work. I also added 2 Tbsp of local raw honey and used less wheat flour, adding a mix of different corn flours, including masa harina, which I bought weeks ago to make tortillas (still on my list of things to do.)
The original recipe included chili peppers and corn! I still have a stock of frozen chile peppers from the summer CSA and there was a half bag of Trader Joe’s frozen organic corn. The original recipe called for 2 Tbsp of baking powder, and in my opinion, that is just way too much, so I cut it in half.
Masa Harina Corn Jalepeno Muffins Recipe
1 cup whole wheat flour (pastry if you have it)
3/4 cup stoneground cornmeal
1/4 cup corn flour
1/4 cup masa harina flour
1 Tbsp baking powder
1/2 tsp kosher salt
5 Tbsp powdered buttermilk
couple of grinds of fresh ground pepper
1 tsp ground cumin
1 fresh chile pepper, deseeded, deveined & minced
1/2 cup fresh or frozen corn kernels
1-1/3 cups water (or use milk and skip the powdered buttermilk above)
2 Tbsp honey (optional)
1 egg, beaten
4 Tbsp (1/4 cup) olive oil
- Whisk the powdered flours, baking powder, salt and powdered buttermilk in a large mixing bowl.
- Add black pepper, cumin, chile peppers, and corn, then mix to combine
- In large glass measuring cup, melt honey in about 1/2 cup of hot water and stir; once honey is completely dissolved, add the rest of the water to equal 1-1/3 cups liquid.
- Whisk in egg, and oil, then pour liquids into dry ingredients. Stir together until just mixed.
- Spoon into muffin tins, then bake in preheated 360F oven for 15-20 minutes until risen, firm, and lightly browned.
- Transfer muffins to cooling rack.
I thought these muffins were delicious. I loved the texture of the corn kernels, and the chile peppers didn’t add heat, but did add yummy flavor.
They were delicious for dinner, paired with a fried egg and sides of homemade cole slaw & cranberry sauce.