Cheese and jalapeño, a match made in heaven here and gluten free to boot!
Sometimes it can be hard to find Mexican cornflour in Western Australia so a great way to get around that is to use crushed up corn chips, it works, I promise.
We have these muffins with a bowl of soup or they go to school for lunches for the boys, any leftovers, freeze on the day of baking.
Makes 10 large, 120g muffins.
150g crushed plain corn chips
220g grated cheese
3 large jalapeño chillies, deseeded, quartered lengthwise and sliced thinly
125g chickpea/bean flour
50g tapioca flour
50g ground almonds/almond meal
4 teaspoons gluten free baking powder
200g sour cream
1 tablespoon whole grain mustard
Salt and pepper to taste
Preheat the oven to 180 degrees centigrade.
Line a twelve hole muffin tin with large muffin cases, this mix makes ten muffins with my cases.
In a large bowl, combine the crushed corn chips, grated cheese, jalapeño, chickpea flour, tapioca flour, ground almonds and baking powder. Give it all a good stir to combine and season with pepper and a little salt depending on how salty your corn chips are.
In another large bowl, whisk the eggs, add the sour cream and whisk again, add the mustard and milk and whisk a final time.
Now, pour the wet ingredients into the dry, scraping out the mustard seeds that will have sunk to the bottom.
Give the mix a brief stir and then spoon into the prepared cases.
Sprinkle a little extra cheese over the top if you want and then slide the tray into the oven.
Bake for 30 minutes until golden and risen. Allow to cool on a wire rack.