Jalapeño Cornbread Muffins Free PD Recipe

Jalapeño Cornbread Muffins are sure to please everyone with the option to make them spicy or savory and mild. Crumble these whole grain, gluten-free muffins into a bowl of hot Veggie Chili or enjoy them on the side with a salad. These make a perfect take away breakfast and give you the starch based energy to keep you satisfied until your next Protective Diet meal.

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Responses

  1. YUM! The recipe made 12 muffins for me and I used the wonderful silicon muffin cup liners. I did not add the peppers because we wanted sweet muffins and that is exactly what they are! Hubby said that these are yummy and need to be a staple in our recipes. Thanks for creating such yummy recipes! Hubby has lost 40 pounds and says that it does not seem like he has been dieting because we are eating great food!

    1. You are very welcome and it is my pleasure! I’m thrilled to hear you and your husband are enjoying PD and that he has shed 40 pounds with out feeling like he’s dieting. Great recipes and delicious exciting meals are what makes a Protective Diet sustainable and attractive for the entire family to achieve optimal health together. Thank you for sharing your husbands success with us! Please submit a testimonial on our testimonial page. I hope he took a before photo. I’m looking forward to reading it when you are ready to share and inspire others to enjoy a Protective Diet.

    1. YUM! The recipe made 12 muffins for me and I used the wonderful silicon muffin cup liners. I did not add the peppers because we wanted sweet muffins and that is exactly what they are! Hubby said that these are yummy and need to be a staple in our recipes. Thanks for creating such yummy recipes! Hubby has lost 40 pounds and says that it does not seem like he has been dieting because we are eating great food!

  2. To fulfill a request from my son for chili and cornbread I turned to Julie…again. While the chili was my own recipe, I did use the muffin recipe and made a batch of 12. Very simple recipe with ingredients I had on hand. I balked a bit at the stevia, as I didn’t have liquid, just the pure stevia extract powder, which my wife uses in her tea. I am not a big fan of the taste of stevia, but stuck with the recipe. I am sure I didn’t even use ¼ teaspoon.

    Once I mixed the muffin batter I probably should have tasted it a bit more. It could have used a bit more sweetener, but I didn’t any additional. I figured my wife and son would be eating them with the chili and wouldn’t need a sweeter flavor. Previous attempts at corn muffins (not Julie’s) resulted in very sweet muffins because of the maple syrup and agave nectar in the recipe. Thankfully these corn muffins came up very nice when I pulled them from the oven.

    Opinions on the muffins were pretty consistent from the 4 people who ate them last night. I am probably the harshest critic and thought they might of been a bit too dense, not sure if that was a kitchen issue or just hot the recipe comes together with using the corn flour (masa harina in my case). Regardless of what I think they still tasted fantastic! I wish I would have used frozen sweet corn as this would have added to the overall flavor. Everyone else enjoyed the muffins in the chili and thought they tasted wonderful.

    Thanks again Julie for another tasty morsel from your PD kitchen!

  3. Made these again but used the Masa Harina for the corn flour. Love it, couldn’t stop scooping it from the bowl to taste!
    Julie your recipes amaze me every time I make one:
    1) they are so easy to throw together
    2) you use simple ingredients not something I have to run around town to find for one recipe
    3) your recipes are ALWAYS so tasty!!

    I have NEVER found a more sustainable ‘diet’ (which is now my lifestyle) than PD. 🙂

  4. These are my go to breakfast on a regular basis!! I don’t like jalapenos so I add onion and a little spinach to make these extra special. I also love using a mini muffin pan for extra portability!

  5. Made these today. I replaced the soy milk with unsweetened almond milk and the jalapeño with green chile. Fabulous! This is a very substantial muffin and would be good for breakfast as well as dinner. I may try to bake in a 9×13 pan and then use as “stuffing” topped with red chile gravy (no flour or oil) for our Christmas Eve dinner. Great recipe Julie Marie!

  6. Made these tonight and they were a huge hit. At first I didn’t think they were cooked enough in the middle but my daughter said she liked them like that and after they cooled off the center firmed up. I’m really loving how simple and easy these recipes are and how great all of them have been.

  7. These turned out quite dry. I took them to a family get together with omnivores and it was a mixed bag. Some loved them, some politely took a few bites and threw out the rest. I liked (not loved) them. I will try more liquid the next time, I will make them again.

  8. I just made these tonight because I had a big pot of soup and cornbread sounded good. These muffins have a lot of corn flavor. Mine turned out a bit dry but they were really good crumbled into my hot soup. I did leave out the stevia also. I felt good eating them knowing there was no fat .

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