Skip to main content

Blue Corn Muffins with Green Chiles


Harvest time in New Mexico is just an excuse to declare a fiesta and eat roasted green chiles and corn until the cows come home. Or you turn blue. I'm not kidding. I can't keep up. I love me my Green Chile as much as the next Gringa, but. Breakfast, lunch and dinner? Hola. Maybe I lack the gene. I'm starting to crave lettuce. Celery sticks. I'm dreaming of multi-colored cherry tomatoes. Something crisp and raw and fresh.

You know, bunny food.

And speaking of blue, higher-in-protein blue corn just happens to be a New Mexican specialty. (There's even a Blue Corn Cafe in Santa Fe, and rumor has it- if you call ahead they'll accomodate a gluten-free request). When you bake with blue cornmeal it it isn't exactly blue, I find. More like dark green. But maybe it's just me. We all see colors differently you know.

No two people see the exact same shade of blue. Kinda like politics. And life.


Blue Corn Muffins with Green Chiles

Steve made these muffins using two large free-range organic eggs. Egg replacer should also work (I've had no trouble substituting one to two eggs with Ener-G Egg Replacer in my muffin and cornbread recipes; it works like a charm).

Dry ingredients:

1 cup blue cornmeal (check your source for gluten-free status)
3/4 cup sorghum flour
1/2 cup tapioca starch (or sweet rice flour)
1 teaspoon xanthan gum
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon fine sea salt
1 teaspoon mild chili powder
1 teaspoon cinnamon
1/2 cup organic light brown sugar* see notes on using agave instead

Wet Ingredients:

Two organic free-range eggs or Ener-G Egg Replacer for 2 eggs
1/2 cup plus two tablespoons light olive oil
1 cup water or watered down plain hemp, rice or almond milk with 1/2 teaspoon apple cider vinegar added

Add:

1/2 cup chopped roasted mild green chiles

Preheat your oven to 350 degrees F. Line a muffin pan with paper liners.

Measure out the dry ingredients (blue cornmeal through brown sugar) into a bowl and whisk to combine.

In a separate large mixing bowl, combine the Egg Replacer with the olive oil and liquid and beat for one minute.

Add in the dry ingredients a little at a time and beat by hand just until a smooth batter is formed, about one minute. It should be thicker than a cake batter.

If your batter seems a little dry, add a tablespoon more liquid at a time until you achieve a smooth batter.

Add in the chopped roasted green chiles and stir to combine.

Spoon the batter into the muffin cups.

Bake the muffins in the center of a pre-heated oven for 20 to 25 minutes (depending upon your altitude and individual oven temperature, etc). The muffins should feel firm to the touch; and a wooden pick inserted into the center should emerge dry.

Place the muffins on a wire rack to cool a bit. These are lovely served warm.

You can reheat these muffins in a skillet with a touch of olive oil (or briefly zap them in a microwave- but don't over-heat them this way- they will fall apart).

Makes one dozen muffins.


Printer-friendly recipe

Karina's Notes:

If you use agave as a sweetener in this recipe start with less liquid- add a little liquid at a time until you achieve the batter consistency you want.

Not vegan? Use two happy organic free-range eggs and buttermilk.

Pamela's Ultimate Baking Mix (or your favorite GF flour mix) would work in place of the sorghum and tapioca.

If you have a plain yogurt you like, use a half a cup of yogurt in place of half the water or rice milk as a richer alternative.

If you prefer yellow corn meal just substitute the blue cornmeal for yellow.

Arrowhead Mills makes a blue cornmeal- but the label states "Wheat Free- no gluten ingredients". Use at your own discretion (I would call the company to ask about cross contamination issues).





TRENDING

Karina's New Cottage Style Granola

A tasty new granola recipe for the coming Winter season? Yes! Our latest, easiest, crave worthy homemade granola recipe is a veritable breeze to make. And it's endlessly customizable. Add dried coconut, cashews, nuts, seeds or dried berries to your cereal loving heart's content. Use our favorite spice blend (pumpkin pie), or substitute your own preference. In fact, our combo of pure maple syrup and a touch of brown sugar is so delicious, you may decide, as we often do, to leave the spices out. It's THAT good. All you need is a sturdy sheet pan/cookie sheet.  And an oven, of course.  You know, to bake it in. Your house will smell like a cottage bakery. Cheers--- and please be safe out there! Karina xo

Gluten-Free Baking Tips + Substitutions

Need wheat-free gluten-free baking tips? Help is Here. Here's what works- and what doesn't- in quirky Gluten-Free Baking and Substitution Land. From Karina, Gluten-Free Goddess®. Baking Substitutions for Wheat-Free, Gluten-Free and More Notes on GF Flours: Gluten-free non-wheat flours generally fall into three basic weights- light starch, all-purpose medium, or heavier whole grain. A blend of medium and heavy flours with some starch mixed in to lighten, tenderize, and help bind the batter or dough works best, and tastes best (too much starch can result in a gummy texture). Light, starchy GF flours include sweet rice flour, white rice flour, and the ubiquitous gluten-free starches- tapioca starch, cornstarch, potato starch (NOT potato flour, which is whole different animal) and arrowroot starch. Medium flours are akin to 'all purpose flour'- these include sorghum flour, certified gluten-free oat flour, and superfine brown rice flour. If you cannot find sorg

Gluten-Free No-Oats Chocolate Chip Cookies with Quinoa Flakes

Have I got a Faux for you. My last cookie post stirred up a veritable stew of feelings. From oat-loving high fives and boogie till the cows come home oatmeal cookie bliss, to very sad, That's okay, I'll sit this one out in the corner moping. Because oatmeal? It's not for everyone. Apparently, oats can sometimes be unkind to certain sensitive celiac tummies. They are high in fiber. Which messes with some folks.  And others  believe the trouble starts with its globulin or legume-like protein called avenalin. Some think it's the "soluble" fiber factor. Other gluten-free diet centrics believe that the prolemine in oats called avenin triggers a celiac-like response. Or that oats are too often contaminated during the harvesting process. The debate rages on. And I'm no scientist, I'm sorry to tell you, so I'll sit this one out.  But that does not mean, Darling, that I am not motivated to figure out an alternative to oats in such a class

Easy Gluten-Free Pie Crusts for the Holidays

Feel like baking up something delicious for the coming holiday season? Try these easy gluten-free pie crust recipes. They'll work for all kinds of fillings- from key lime custard to pumpkin, cheesecake to chocolate chiffon. And the nifty part is- they're dairy-free as well as gluten-free. Note: If you love baking with butter and dairy, simply use your preferred dairy choice. Subs are noted. Keep your taste buds happy, folks. Cheers, Karina xo

Vegan Pumpkin Pie Praline in Coconut-Pecan Crust

This dairy-free gluten-free recipe is worth the effort. Especially if you are gluten-free AND vegan. Plan to make it a day ahead. Don't let yourself succumb to pumpkin spice burn-out just yet, Babycakes. Because this luscious vegan pumpkin praline pie (with coconut pecan crust!) is worth your renewed optimism. Your regained enthusiasm. Your re-ignited cravings for something autumnal and luxurious. This isn't your ho-hum standard recipe with evaporated milk and a frozen pie crust. This pie is radical. Dairy-free. Gluten-free. Gorgeous. Delicious. Yep. Love, Karina xox

Gluten-Free Goddess Bread Recipe - dairy-free and rice-free, too

One Delicious Loaf... Man shall not live by bread alone, so the famous saying goes. In other words, we need ideas to feed us, too. We need awareness. Conscious action. An expression and celebration of the spirit. And yet (here's the sticky part, folks) almost every spiritual tradition includes the bread we shall not solely live by, whether it be a hand-torn loaf, a paper thin wafer, a piece of matzoh, a curve of naan, or a sprinkle of cornmeal. Breaking bread and sharing grain is a cherished and beloved symbol for community, celebration and tribal nourishment. From Holy Communion to the Super Bowl gatherings around an elevating principle or a family milestone (from birth to marriage to funerals) include the simple but connecting gesture of sharing food. Because cooking makes us human. And eating illustrates our kinship with the entire animal kingdom. Humans are animals, after all, interlinked and cousined by astonishingly similar DNA and subatomic particles from the

Gluten-Free Goddess Flourless Chocolate Cake

Ah, flourless chocolate cake. The perfect rich dessert. Forgive the hyperbole. But I just can't help it. This is rich, sexy chocolate deliciousness on a plate. And such an easy recipe, especially if you use a food processor to do the work. Serve this to non-gluten-free folks with no apologies. None. Zip. Nada. And for gluten-free folks? Hand out seconds (we deserve it, don't we?). And the best part is- the recipe is inherently gluten-free and wheat-free. Always has been. No substitutions. No funny stuff. This is the same flourless chocolate cake I've been making for decades. It never contained flour. The only thing I've tweaked post-celiac diagnosis is adding more coffee and vanilla. Just because. And PS: See below why I make this recipe in a food processor- thanks to Bobby Flay. Karina xo