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Preheat your oven to 350 degrees F.
Line a muffin pan with paper liners.
Measure out the dry ingredients (blue cornmeal through brown sugar) into a bowl and whisk to combine.
In a separate large mixing bowl, combine the eggs with the olive oil and liquid and beat for one minute.
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.
If your batter seems a little dry, add a tablespoon more liquid at a time until you achieve a smooth batter.
Add in the chopped roasted green chiles and stir to combine.
Spoon the batter into the muffin cups.
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.
Place the muffins on a wire rack to cool a bit. These are lovely served warm.
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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