I love these muffins! This recipe can be used to top the chili (see Vegetarian Chili with Cornbread Topping). We use the cornbread version (1/2 cup additional cornmeal) for the stuffing on Thanksgiving.
Corn Bread or Muffins
Servings 0
Ingredients
- ½ cup cornmeal
- ½ cup amaranth flour
- ½ cup millet flour
- 1 T baking powder
- 1 t salt
- 1 egg
- 1 cup homemade almond milk
- ¼ cup clarified butter or substitute vegetarian butter substitute
- 1 medium onion I often use shallots or part of a sweet onion chopped
- 1 jalapeno pepper without seeds chopped
- 1 medium red bell pepper chopped
Instructions
- Preheat oven to 400F. Place first 5 ingredients into a large bowl. Put milk and egg into small bowl and stir. Melt butter in small skillet and add onion, jalapeno and red bell peppers. Cook until tender. Add liquid to dry, then add butter and veggies. Drop into small muffin tins. Bake 20 minutes.
- You can also make as corn bread in an 8-inch greased baking dish by adding a full cup of cornmeal. Bake 35-40 minutes