
Asparagus & Jalapenos Cornbread Muffins
Photo and recipe by Rachel Bies.
Ingredients
- 3 tbsp coconut oil
- 1/3 cup apple sauce or reduced/cooked peaches
- 1 large egg
- ¼ cup of pure maple syrup
- 1 cup coconut milk
- 1 cup cornmeal
- 1 cup Bob's Red Mill flour gluten free
- ½ tsp baking soda
- Sea salt & pepper
- 1 red chili/ jalapenos diced
- 1 bunch of Ontario asparagus chopped BUT save tops for garnish
Instructions
- Preheat the oven to 350 and coat muffin tin with coconut oil.
- Mix all wet ingredients together with peppers and asparagus.
- Mix dry ingredients together thoroughly & slowly incorporate into wet batter.
Notes
Good for up to 4 days fresh OR freeze for a couple weeks. Great with a fried egg, with preserves or what we did at home is used for sloppy Joe’s using Walter All Natural, Craft Caesar Mix.
Source: asparagus.on.ca