Name: Cornbread Taco Muffins
Yield: Makes 20 Muffins
Ingredients: 1 tablespoon honey; ¼ cup (½ stick, 56 g) butter, melted; 1 cup (240 ml) milk; 2 eggs; 1 cup (80 to 90 g) shredded sharp cheddar cheese or queso quesadilla; 1 tablespoon ground cumin; 1 pound (454 g) ground turkey (93% lean); 1 teaspoon dried oregano; 1 tablespoon chili powder; ½ cup (76 g) corn kernels (fresh, frozen, or canned—if using fresh, steam first for 5 minutes); 1 teaspoon garlic powder; 1½ cups (411 g) diced tomatoes or one 14.5-ounce (411 g) can no-salt-added diced tomatoes; Salt and pepper; 1 cup (170 g) cornmeal; 1 cup (125 g) Artisan GF Flour Blend; 1 teaspoon salt; 1 tablespoon GF baking powder; 1 tablespoon olive oil; ½ red bell pepper, diced; ½ medium yellow onion, diced

Preparation info

Makes
20
Muffins

Difficulty
Easy

Appears in

Gluten-Free Family Favorites

By Kelli Bronski and Peter Bronski

Published 2021

About

This new twist on an old favorite turns cornbread into a more versatile meal. You can make them ahead of time, freeze, and reheat as needed. They also travel well as a portable lunch or dinner.

Ingredients

Filling

1 tablespoon olive oil
½ red bell pepper, diced
½ medium yellow onion

Method

To make the filling, heat the olive oil in a large sauté pan over medium-high heat. Add the red pepper and onion and sauté until softened, 3 to 4 minutes. Add the ground turkey and sauté until brown and cooked through. Add the cumin, chili powder, oregano, and garlic powder and stir to combine. Stir in the corn and tomatoes and sauté for about 1 minute. Season with salt