Gluten-Free Raspberry and Serrano Chile Cornbread Muffins

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.

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Gluten-Free Raspberry and Serrano Chile Cornbread Muffins

 

(Makes 1 Dozen Muffins)

1 1/4 cups Stone Ground Cornmeal

3/4 cup Gluten-Free Flour Blend

1/4 cup Sugar

2 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1/2 teaspoon Salt

2 large Eggs

2/3 cup Whole Milk

2/3 cup Buttermilk

2 Tablespoons Melted Butter or Canola Oil

1 (6oz) Container of Fresh Raspberries

1 Serrano chile, finely diced with seeds and membrane removed

Gluten-Free Vegan Option:

1 1/4 cups Stone Ground Cornmeal

3/4 cup Gluten-Free Flour Blend

1/4 cup Sugar

2 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1/2 teaspoon Salt

5 Tablespoons Flax Meal whisked with 6 Tablespoons water.

1 1/3 cup Non Dairy Milk of Choice

1 Tablespoon Apple Cider Vinegar

2 Tablespoons Melted Earth Balance Spread or Canola Oil

1 (6oz) Container of Fresh Raspberries

1 Serrano chile, finely diced with seeds and membrane removed

Directions:

Preheat oven to 425 degrees

Combine cornmeal, gluten-free flour blend, sugar, baking powder, baking soda and salt into a large bowl.

In a separate bowl mix your eggs, milk and buttermilk.

*If making Vegan version the apple cider vinegar to the non dairy milk and let stand for 5 minutes in order to let it curdle, then mix in your flaxmeal/water mixture.

Add the milk mixture to the dry ingredients and mix until combined.

Add the melted butter (for vegan, earth balance) or oil and mix until combined.

Finally fold in the whole raspberries and Serrano chiles until combined.

Portion into a well greased muffin tin.

Bake for 10-12 minutes at 425 degrees.

After 10 minutes, test with a toothpick. If the toothpick comes out clean, the muffins are done.

 

From backroadsrebellion.com