Continuing my recap of SCD-legal, snacky, party-food recipes from last weekend's Super Bowl extravaganza, I now bring you the sweet and savory...Jalapeno Cheddar "Corn Dog" Muffin.
They couldn't be easier to make...you just whip up the batter, pop in a bit of hotdog and bake. I also did some without hotdogs because we had some non-meat-eaters amongst us. I've mentioned in several previous posts that we do use Applegate Organic chicken sausages sometimes...so, now I'm going to admit that I also use their organic all-beef hot dogs on occasion. (They appear to be SCD-safe, although I have not gotten confirmation from Applegate...still waiting to see if they will ever answer my forum question about their spices.) Anyway, the hot dogs tend to be a tad rubbery in my opinion, not my favorite hot dogs, but they are better than no hot dogs, and they work really well in this recipe. I served them with some homemade ketchup. Honey mustard would be good too.
The biscuits cook up unbelieveable well considering they are made with almond flour...
The inspiration for this recipe actually comes from an almond flour biscuit recipe I found somewhere a while back. I'm so sorry, I can't find the original source, but if I come across it again, I'll definitely link up. I always thought it tasted more like cornbread than a biscuit, so it's perfect for these muffins.
2 1/2 cups blanched almond flour
1/2 t. sea salt
1/2 t. baking soda
1/4 c. butter, melted (you can sub coconut oil or whatever fat you like)
1/4 c. honey
1 t. lemon juice
1 jalapeno, seeds removed, finely minced
1 c. shredded cheddar cheese
3-4 hotdogs, each cut into 6 pieces
1. Preheat oven to 325 degrees. Line mini-muffin tins with paper liners.
2. Mix all ingredients.
3. Drop about a tablespoon of batter into each cup to fill halfway.
4. Press a hotdog piece into the center of the batter in each tin...you want the batter to rise up around the hot dog to mostly fill the liner.
5. Bake about 14 minutes until golden brown or a toothpick in the center comes out clean.
- Honey burns at a much lower temperature than sugar, so if your muffins start to get too brown too quickly, turn your heat down to 300 degree and continue cooking. You can also rotate your pan half-way through cooking.
- If you just want to make jalapeno cheddar "corn bread" biscuits, mix everything up as directed, but instead of using muffin tins, drop spoonfuls of batter onto a parchment lined cookie sheet and bake as directed. The biscuits are also great for strawberry shortcake if you leave out the jalapeno and cheddar.
- Make sure you use a good blanched almond flour such as Honeyville...I resisted it for a long time, because I can't find it locally and have to order it online, but it really does make a huge difference for baking. If you use a different nut flour, your results will not be the same as mine. They may still be good, but most other nut flours are more coarse and your muffins will be more "rustic"...heavier, dense, possibly chunky...LOL.
That's all there is to it. Let me know how they turn out! Thanks for stopping by. XOXO, Cindi