Mesa Grill Blue Corn Muffins Gluten Free
Discover a delightful blend of Southwestern flair and wholesome goodness with these *Mesa Grill Blue Corn Muffins*, a gluten-free treat that's perfect for any occasion. Made with vibrant blue cornmeal and gluten-free all-purpose flour, these muffins are sweetened with a hint of honey and light brown sugar for the perfect balance of earthy and sweet flavors. Additions like shredded cheddar cheese or jalapeños offer optional twists for savory or spicy variations. With a tender crumb and golden tops, these muffins bake up in just 20 minutes, making them an effortless side for chili, soups, or a comforting snack on their own. Gluten-free never tasted this good!
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Recipe Information
Ingredients
- 1 cup blue cornmeal (gluten-free)
- 1 cup gluten-free all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon kosher salt
- 0.25 cup light brown sugar (packed)
- 4 tablespoons unsalted butter (melted)
- 2 large eggs
- 1 cup buttermilk
- 2 tablespoons honey
- 0.25 cup chopped jalapeños (optional, for a kick)
- 0.5 cup shredded cheddar cheese (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the blue cornmeal, gluten-free all-purpose flour, baking powder, baking soda, kosher salt, and light brown sugar until well combined.
In a separate bowl, whisk together the melted butter, eggs, buttermilk, and honey until smooth and well incorporated.
Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula or wooden spoon. Be careful not to overmix; the batter should be slightly lumpy.
If you're adding optional ingredients like jalapeños or shredded cheddar cheese, gently fold them into the batter at this stage.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 18-20 minutes or until the tops of the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins pair wonderfully with chili, soups, or a drizzle of honey.
Nutrition Facts
Calories |
2218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.8 g | 114% | |
| Saturated Fat | 49.6 g | 248% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 583 mg | 194% | |
| Sodium | 3057 mg | 133% | |
| Total Carbohydrate | 327.6 g | 119% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 109.4 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 807 mg | 62% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 914 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
