Jalapeño and Salsa Corn Muffins

This recipe originates in the Prevent and Reverse Heart Disease Cookbook. The only real alteration I made was using dried jalapeño over fresh. See Chef's Notes.

These muffins are so good and pretty easy to make. They are super moist and flavorful! All of these recipes require a bit of chopping/dicing/zesting, etc. but they have been worth it so far!

Cookware:

Medium to large frying pan

Measuring cups & spoons

Large mixing bowl

Non-stick standard or mini-muffin tins

Oven

Ingredients:

1 cup diced onion (I used a small yellow onion)

1 tsp dried jalapeño (or 1 small fresh jalapeño, seeded and chopped)

2 cups kale, stems removed and leaves chopped into bite-size pieces (I measured after chopping)

1 cup fresh/frozen corn

1 cup cornmeal

1 cup oat flour (or whole wheat)

1 tsp baking soda

1/2 cup unsweetened oat milk (Oatley is our brand of choice)

1/4 cup unsweetened applesauce

3 tablespoons pure maple syrup

1 cup chunky salsa (I use medium as requested by my husband)

Instructions:

Preheat oven to 400°F.

In a frying pan, pour 1/4 cup water in the pan and cook the onion, kale, and corn over medium heat for 5 minutes, or until all the vegetables are cooked through. Add water a bit at a time if the pan gets dry to keep vegetables from sticking. Set aside.

In a large bowl, combine the cornmeal, flour, and baking soda. Add the oat milk, applesauce, and maple syrup, and stir to combine. Add the cooked vegetables, jalapeño, and the salsa, and stir the batter until well mixed.

Divide the batter evenly among the wells of a muffin tin (see notes). Bake for 20-25 minutes. Enjoy!

Chef's Notes:

In this recipe, I had one 6 muffin, standard muffin tin and two 12 muffin, mini muffin tins. The minis cooked in 20 minutes, and the standards cooked in 25 minutes. I also live at elevation (7000 feet) and use a gas stove and oven, so your temperature and time may vary.

I do not keep oat flour on hand, nor did I have any whole wheat flour so I improvised. I used my Breville blender and milled 1 cup of Bob's Red Mill old fashioned gluten free rolled oats for 30 seconds to get the 1 cup of oat flour for the recipe.

I used frozen corn and dried jalapeño as I did not have fresh.