These gluten-free muffins are rich in the flavor department, thanks to the addition of chopped green chilies and pepper jack cheese. Try them alongside your favorite chili or any other Southwestern main dish. You may want to double the recipe because they will get gobbled up quickly.
15 minutes
45 minutes
4
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Gluten-Free Sourdough Starter
Gluten-Free Sourdough Starter Culture
$14.99
Not eating gluten? No problem! With the help of our gluten free sourdough starter culture, you can make tangy, fluffy sourdough bread that’s gluten-free.
The GF sourdough starter is an heirloom culture, meaning you'll make endless bread dough all from one starter! Just add water and gluten-free flour.
Sourdough is perfect for beginners, and this gluten free sourdough bread starter is a very forgiving culture and one of the easiest to work with.
Buttermilk Starter
Buttermilk Starter
$17.99
This heirloom culture makes batch after batch of traditional cultured buttermilk right on your countertop, easy as pouring milk in a jar. Bake with your buttermilk or add it to cream to make cultured butter.
INGREDIENTS:
- 1/2 cup fresh brown rice sourdough starter
- 1/2 cup cultured buttermilk
- 1 cup corn flour or sprouted corn flour
- 1 egg
- 1 tsp. salt
- 1 tsp. baking soda
- 3 Tbsp. butter, melted
- 2 Tbsp. grade B maple syrup, (or honey)
- 1 (4-ounce) can diced green chilies, drained
- 1 cup grated pepper jack cheese
INSTRUCTIONS:
- In a large bowl, mix together brown rice starter, buttermilk, and egg. Stir in melted butter and maple syrup. Add corn flour, salt, and baking soda. Stir to combine. Fold in cheese and chilies.
- Spoon batter into 12 lined muffin cups. Bake at 375°F for 15 to 20 minutes, until tops spring back when touched and are golden brown. Serve hot or warm with additional butter.
