Thursday, October 25, 2012

Spicy Cilantro & Poblano Cornmeal Muffins | Eggless Baking

Savory Muffins

I always have a bag of cornmeal handy in my pantry. We love corn bread and it can be made in a pinch for soups and stews. Sometimes I make savoury cornmeal muffins. They are simply delicious warm with lashings of butter! I also like to make these for the lunch box. They are easy to carry and not messy to eat especially on a really busy day. Just warm in the microwave and enjoy with your favourite beverage - healthy and nutritious on the go. Yumm!!

These crumbly moreish muffins will give you a real spice fix. As it is the end of the chili pepper season and we will now have to wait till next year for fresh peppers, I decided to make the most of my last batch of farm fresh poblanos and jalapenos!! The medley of these peppers with cumin makes for a truly fragrant and enjoyable treat for any savoury muffin lover. And did I mention, they are eggless too:)

1 cup cornmeal
1/2 cup whole wheat flour
1 tsp vital wheat gluten
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 tsp sugar
1/2 tsp cumin powder
1/3 cup cilantro, chopped fine
1 jalapeno pepper, chopped fine
1 poblano pepper, chopped fine
1/4 cup olive oil
1 cup buttermilk


  1. Sift together the cornmeal, whole wheat flour, vital wheat gluten, baking soda, baking powder, salt, sugar, and cumin powder.
  2. Stir in the cilantro, the chopped jalapeno and poblano peppers.
  3. Whisk the buttermilk and olive oil together, pour into the cornmeal mix, and fold in well.
  4. Spoon the mix into cup cake liners and bake at 350F for 20-22 minutes.
  5. Remove from the oven, allow to sit for about 5 minutes.
  6. Enjoy warm.
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1 comment:

  1. Have to make some savoury muffins soon, this cornmeal muffins looks soo catchy..


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