Warm, succulently sweet goodness followed immediately by a spicy tanginess, then as your mouth still tingles with spicy flavor, the sharp garlic and earthy notes of black pepper finish off this sensory concerto. All muffins are not created equal. Don’t get me wrong, I’ve always really enjoyed a wide array of muffins. Many are really amazing in their own ways, however, the medley of flavors your taste buds will savor upon biting into one of these, put them in a class of all their own.
Before sharing the delicious goodness that is this recipe, let me first share a few of the ingredient’s important health benefits.
Cayenne Pepper is great for a myriad of reasons, including, but not limited to, improving your metabolism and the circulatory system. It also helps to strengthen the cell structure of capillaries, veins, and arteries, and helps adjust blood pressure to normal levels. Cayenne pepper also assists in regulating high blood pressure, as well as helping to rid the body of the bad LDL cholesterol. It also removes toxins and promotes wound healing.
Including garlic in your diet on a daily basis will cleanse your body of unneeded toxins. It is also a natural antibiotic. Because of its antiviral and antibacterial properties, as well as its vitamin C content, garlic can help in healing the common cold and the flu. Garlic is also a good source of vitamin B6 and vitamin C which is crucial for healthy skin, connective tissues, bones, gums and teeth. Vitamin C in it also acts as an antioxidant.
Peppercorn can be found in a rainbow of shades: black, white, red, and green are all derived from the same plant. The varied colors are a result of being picked at different stages in the plant’s life then dried, frozen, or pickled. The black pepper used in this recipe is the one most commonly used in the US. It adds much needed flavor as well as many health benefits. Some of the benefits of pepper include easing nasal congestion, and healing stomach issues. Some studies have also suggested that black pepper can kill cancerous cells.
For an egg replacement, I chose soy flour. I used Bob’s Red Mill, although I’m sure any brand would work equally well. It only needs to be mixed with water, and very affordable.
The sweetness of the corn muffin base is really complemented by the spiciness of the cayenne pepper. If you have an aversion to spicy seasonings, I suggest either using less cayenne or sticking to the garlic and black pepper topping.
I add the seasonings only to the top of the muffins to ensue the contrast of flavors is maximized. It’s what I feel that makes these muffins simply outstanding. Follow these few easy steps and you’ll be enjoying your own in mere minutes.
GF Vegan Spicy Cornbread Muffins
- 1/2 cup All-Purpose Gluten Free Flour
- 2 tablespoons, 1 cup Water
- 1 1/2 teapoon Soy Flour
- 1 cup Cornmeal
- 2 tablespoons Baking Powder
- 2 tablespoons Coconut Sugar
- 1 1/2 tablespoons Coconut Oil
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Black Pepper
- 1 teaspoon Garlic
- pinch Salt
1.) Preheat over to 400F
2.) In a medium bowl mix together soy flour (I used Bob’s) and water (two tablespoons) first.
3.) In a separate bowl, mix together the cornmeal, all purpose baking flour, baking powder, sugar, coconut oil (one tablespoon) remaining water (one cup), and salt. Add the soy flour and water mixture.
4.) Blend until the lumps dissipate, then spoon into a cupcake baking sheet. Either line with muffin/cupcake liners or grease lightly with coconut oil (1/2 tablespoon).
5.) Bake 10 to 12 minutes in the oven or until lightly golden brown.
6.) Top with pepper, garlic, and black pepper, one teaspoon each, blending together in a small bowl first. Either use a small spoon or your fingers to evenly cover the tops of the muffins.
Sweet, spicy, and savory, a delightful mixture. This really is one great tasting corn muffin recipe.
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Photo: Alex Kudukis