Wednesday, January 25, 2012

Jalapeno Cheddar Muffins

From Kristi’s Kitchen
As featured on the Beyond Organic Facebook Page


¼ c. sifted coconut flour
¾ tsp. sea salt
½ tsp. aluminum-free baking powder
¼ tsp. garlic powder
2 tbsp. coconut palm crystals 
3 organic eggs, beaten
1/3 c. + 1 tbsp. organic chicken stock
2 tbsp. organic unsalted butter
2 tbsp. diced “Candied Jalapenos” (recipe on blog)
¼ c. Beyond Organic Really Raw Cheddar, grated (I used a rounded ¼ c.)

-Preheat oven to 350 degrees and line 17 mini muffin baking cups with paper liners
-Mix wet and dry ingredients in separate bowls –except jalapenos and cheese
-Combine wet ingredients into dry ingredients until smooth
-Fold in jalapenos and cheese
-Using a tbsp. measure, fill each lined cup
-Bake in preheated oven for 16-18 minutes; until golden and springy to the touch

So quick and easy to whip up...perfect as an appetizer bite or along side a nice bowl of "Down Right Delicious Chili" -see earlier post...

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