I made these Apricot Jalapeno Cornbread Muffins to serve alongside barbequed chicken and an array of salads. Muffins may not be considered “diet food” but man (or woman in this case) does not live by protein and salad alone – at least this woman doesn’t.

1. Gluten Free Apricot Jalapeno
Cornbread Muffins Recipe

3. Barbeque season is right around the corner. And so is swimsuit season. It just
doesn’t seem like those two things should go together!
Where I live the weather is just about perfect right now and people are already
flocking to the beaches, wearing shorts and tiny little tops and barbequing in the
backyard or by the pool is the preferred way of entertaining.
Sadly, I have let my gym membership lapse during the winter and the treadmill I
swore I would use every day practically has cobwebs covering it. Unfortunately it
is not very fashionable to wear a burka to the beach so it is time for me to make a
few changes. This means getting my body moving and cutting back on some fat
and calories.

4. I made these Apricot Jalapeno Cornbread Muffins to serve alongside barbequed
chicken and an array of salads. Muffins may not be considered “diet food” but
man (or woman in this case) does not live by protein and salad alone – at least this
woman doesn’t.
Personally I need to have just a bit of carbs to feel satisfied. These muffins are
practically fat free. I omitted any oil or butter from the recipe by using a
combination of non-fat Greek yogurt and a can of Solo Apricot Cake and Pastry
Filling. For a little kick, I added in a couple minced jalapeno peppers. The result
was a cornbread muffin with a tender crumb and a delightful contrast of sweet
and spicy – perfect for serving with barbeque or for brunch.
I’ve got a busy day ahead. I need to dig out my work out clothes, renew my gym
membership, dust off my treadmill and start shedding a few of these winter
pounds that seem to have crept up unexpectedly. But first, I think I will have
another muffin. And I won’t feel the least bit guilty about it!

6. Gluten Free Apricot Jalapeno Cornbread Muffins Recipe
Ingredients
Gluten-free Non-Stick cooking spray
1 cup good quality, all-purpose gluten free flour blend
1 cup gluten free stone ground cornmeal
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon kosher or fine sea salt
1 cup fat free Greek yogurt
2 large eggs
2 tablespoons honey
One 12 ounce can Solo Apricot Cake and Pastry Filling
2 jalapeno peppers, seeds and veins removed and finely minced

7. Directions
Preheat oven to 400 degrees. Spray a 12 cup standard muffin tin generously with
cooking spray.
In a mixing bowl, whisk together the flour, cornmeal, baking powder, baking soda
and salt. In another mixing bowl whisk together the yogurt, eggs, honey, and
Apricot Cake and pastry filling until well combined. Add the wet ingredients to the
dry ingredients and mix well. Fold in the minced jalapenos and divided the batter
among the prepared muffin tins. Bake for 20 – 25 minutes or until the muffins are
golden brown and a tooth pick inserted into the center comes out clean. Let cool in
pan for 10 minutes.
A gluten free Diet that makes 12 low fat muffins.

8. Simply…Gluten-Free Desserts is now available, with over 135 recipes not
featured in my blog.
Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-
Million and Amazon. You can get it also HERE.
Resource:
http://simplygluten-free.com/blog/2012/04/gluten-free-apricot-jalapeno-
cornbread-muffins-recipe.html