Tortilla Chip Muffins With Honey Butter
makes 10 muffins
These muffins use crushed corn tortilla chips instead of cornmeal. If you use barley flour as a wheat- and gluten-free alternative, double the amount of baking powder.
Read more about this recipe at the Washington Post.
Oil, butter or cooking spray to grease muffin pan (if not using muffin liners)
3/4 cup finely crushed tortilla chips
1 1/4 cups wheat- and gluten-free baking mix
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
1 cup 2 percent milk
1 large egg
1 tablespoon coconut oil, melted
1 teaspoon apple cider vinegar
1/2 stick (4 tablespoons) unsalted butter, softened
1/4 cup honey
1 to 2 teaspoons vanilla extract
prep: 10 minutes
total: 25 minutes
12-cup muffin pan
muffin liners (optional)
large bowl
small bowl
toothpick
cooling rack
food processor
1. Preheat the oven to 400F. Lightly grease the wells of a 12-cup muffin pan or line 10 of them with muffin papers. Fill the remaining 2 wells with a few tablespoons of water.
2. In a large bowl, combine the tortilla chips, baking mix, baking powder, baking soda, salt and sugar and mix well. In a small bowl, combine the milk, egg, oil and vinegar until just blended. Add to the dry ingredients and mix until just combined. Fill the prepared muffin pan and bake for 12 to 15 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Transfer the pan to a wire rack to cool slightly, then turn out the muffins.
3. In a food processor, add the butter, honey and vanilla extract to taste and process until smooth. Serve with the warm muffins.
