Southwestern cornbread muffins (V, GF)

Southwestern cornbread muffins from The Spoon + Shovel

My friend and bandmate Joe is gluten-intolerant, so I try to make GF goodies once in a while to share. I started making a version of these muffins last summer and he seems to enjoy them that I figured they warrant their own post.

Southwestern cornbread muffins from The Spoon + Shovel

⅓ C. bean flour
2 T. C. cornstarch
*note - you can swap these 2 ingredients out for ½ C. regular flour or all-purpose GF flour mix
1 ½ C. cornmeal
¾ C. nut milk (I used unsweetened soy)
1 T. apple cider vinegar
1 t. baking soda
2  t. baking powder
¼ C. vegetable oil
4 T. maple syrup or 2 T. agave syrup
½ t. salt
Half of a red pepper, chopped
1 jalapeno, finely chopped
½ C. sweet corn
2 T. cilantro, finely chopped
¼ t. smoked paprika (optional)
Pepper to taste

Prep time: 10-15 min
Cook time: 15-20 min
Yield: one dozen muffins

-Preheat oven to 400 F. 
-Add the vinegar to the milk and set aside. 
-Chop your peppers and cilantro, and prep your corn; if it’s frozen, thaw in hot water and drain, if fresh, cut from the cob. 
-Combine the dry ingredients and vegetables, then pour in the nut milk, syrup and vegetable oil. 
-Mix until all of the dry ingredients are wet and spoon evenly into 12 papered muffin tins. 
-Bake for 15-20 min or until the edges are golden and the tops of the muffins are firm. 
-Remove from oven and cool on a wire rack for 10 minutes before serving.