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Blue Corn Muffins with Green Chiles


  • Dry ingredients::

  • 1 cup blue cornmeal

  • 3/4 cup sorghum flour

  • 1/2 cup tapioca starch (or rice flour)

  • 1 teaspoon xanthan gum

  • 1 teaspoon baking soda

  • 1 1/2 teaspoons baking powder

  • 1 teaspoon fine sea salt

  • 1 teaspoon mild chili powder

  • 1 teaspoon cinnamon

  • 1/2 cup organic light brown sugar* see notes on using agave instead

  • Wet Ingredients::

  • Two organic free-range eggs

  • 1/2 cup plus two tablespoons light olive oil

  • 1 cup water or watered down plain hemp, rice or almond milk with 1/2 teaspoon apple cider vinegar added.

  • 1/2 cup chopped roasted mild green chiles


  • 1.

    Preheat your oven to 350 degrees F.

  • 2.

    Line a muffin pan with paper liners.

  • 3.

    Measure out the dry ingredients (blue cornmeal through brown sugar) into a bowl and whisk to combine.

  • 4.

    In a separate large mixing bowl, combine the eggs with the olive oil and liquid and beat for one minute.

  • 5.

    Add in the dry ingredients a little at a time and beat by hand just until a smooth batter is formed, about one minute. It should be thicker than a cake batter.

  • 6.

    If your batter seems a little dry, add a tablespoon more liquid at a time until you achieve a smooth batter.

  • 7.

    Add in the chopped roasted green chiles and stir to combine.

  • 8.

    Spoon the batter into the muffin cups.

  • 9.

    Bake the muffins in the centre of a pre-heated oven for 20 to 25 minutes (depending upon your altitude and individual oven temperature, etc). The muffins should feel firm to the touch; and a wooden pick inserted into the center should emerge dry.

  • 10.

    Place the muffins on a wire rack to cool a bit. These are lovely served warm.

  • 11.

    You can reheat these muffins in a skillet with a touch of olive oil (or briefly zap them in a microwave- but don't over-heat them this way- they will fall apart).


* If you use agave as a sweetener in this recipe start with less liquid- add a little liquid at a time until you achieve the batter consistency you want.

* Not vegan? Use two happy organic free-range eggs and buttermilk.

* Pamela's Ultimate Baking Mix (or your favourite GF flour mix) would work in place of the sorghum and tapioca.

* If you have a plain yoghurt you like, use a half a cup of yoghurt in place of half the water or rice milk as a richer alternative.

* If you prefer yellow corn meal just substitute the blue cornmeal for yellow.

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