Corn Muffins with Spicy Black Bean Frosting


Corn Muffins with Spicy Black Bean Frosting

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 24 Muffins

Corn Muffins with Spicy Black Bean Frosting

Ingredients

  • 2 Cups Gluten Free Flour (such as King Arthur)
  • 3/4 Cup Organic Corn Meal
  • 2 tsp Salt
  • 1 tsp Baking Soda
  • 1 Cup Organic Sugar
  • 1 Cup Coconut Milk
  • 3/4 Cup Organic Buttermilk
  • 3 TBS Organic Corn
  • 2 TBS Ricotta
  • 1 tsp Bragg's Apple Cider Vinegar
  • 3/4 Cup Black Beans
  • 1/2 Block Cream Cheese
  • 1/2 Cup finely chopped Red Onion
  • 1/2 Cup finely chopped Cilantro
  • 2 TBS Organic Buttermilk
  • 2 TBS Texas Pete's Hot Sauce
  • 1 TBS Bragg's Amino Acids
  • 1 tsp Stone Ground Mustard
  • 1 tsp each Salt and Black Pepper
  • Jalepeno (for garnish)

Instructions

Every band was just in Texas for South by South West except mine. Prince Rama wished we could have gone but had to skip the festival for the first time in five years. But SXSW has always been great! Tex-Mex food, SUN, laying in the grass at Barton Springs, hearing tons of new bands, the first Whole Foods ever, not sleeping, networking...Texas holds the #1 place in my heart! But I'm here in the freezing snow of Brooklyn NOT enjoying Tex-Mex n Margaritaz :/

I've been living in New York for three years now, so that probably means I'm allergic to Gluten! I'm also probably overdue for a juice cleanse. Like most other people here, I'm going to yoga regularly and drinking Kombucha. I met someone named Kale at this goth-party in Bushwick last weekend. #youknowyouliveinbrooklynif your name is Kale!

As a happy medium between Spicy Tex-Mex in Austin and Gluten-Free Gastronomic in Brooklyn, I've created something to please every Cowboy or Cowgirl who enjoy the Finer Thangs in Life: GLUTEN-FREE CORN MUFFINS with SPICY BLACK BEAN ICING.

To start this baking session, I made a cheeky lil Michelada. A Michelada is typically a Mexican beer with Lime and Tomato Juice served over ice with a salted rim. That's how I would drink it when I lived in Texas! But because I'm in New York, I made it the way the Venezuelan bar in Brooklyn makes it: Mexican Beer, Lemon, muddled Jalepeno and Raw Sugar, and Black Pepper served over ice in a salted Mason Jar.

Combine the Gluten Free flour, Corn Meal, Salt and Baking Soda in a small bowl. In a large bowl, combine the rest of the ingredients.

Isn't that "Eat, Drink, Bake" spatula the CUTEST? "Drink" has a tendency to come first before "Eat" and "Bake" in my world...so maybe I should make a spatula that just says "HUNGOVER" on it?

I had a pretty intense hangover at SXSW in 2010. I went to the infamous 6th Street for the first time. I was SO psyched to bar hop with some girl friends!!

"I'll have a vodka tonic!" We're all laughing and I'm loving everybody. "I'll have another vodka tonic!" I'm calling the dude I'm crushin on like 'Heyyyyyy man, are you like...playing a showwww?' Then suddenly I'm very RICH and buying everyone a round of whiskey shots.

"I'll have another vodka tonic!" God my friends are SooOoOOOoOO BEAUTIFUL!! I COULD JUST CRY!!!! "Let's all go to another bar!!" We all go to Some Other Bar on 6th street and I say "I'll have a vodka tonic" and we're all dancing and Oh my God, I'm like the BEST dancer!! WWWHHOOOAAAA...I'M INVINCIBLE!!!!

Needless to say, the next morning when we were playing some early show at 11am I was not feeling so Invincible. Let me tell you, I was a wreck!! But it's all part of the SXSW experience.

Start to blend all of the wet ingredients together with an electric beater whisk thing and slowly add the dry ingredients.

When that's all blended and tastin' good, spoon the first batch into your greased muffin tin. Bake for 14 minutes!

Immediately take those out and let them cool. Put in your second batch!!

Recently, I've been trying out the Gluten Free diet for fitness reasons. It's kinda fun! Becoming aware of just how many Gluten Free options there are at a place like Whole Foods is mind boggling. I sat there staring at Gluten Free flours for about 30 minutes. A couple of other people stood there also consulting their iPhones and wondering just which flour to pick? Do I want Potato? Tapioca? Rice? Buckwheat? Millet? Oat? .......Garbanzo bean?!! Wait are they KIDDING??? GARBANZO??? That couldn't taste good. I finally settled on a generic looking "Gluten Free Flour Mix" called King Arthur. This one has a very neutral taste.

Let's make the icing.

Mash the Black Beans first with a potato masher. Then add Cream Cheese, Buttermilk, Soy Sauce, Mustard, Hot Sauce, Salt n Pepper. Mix those with a fork until smooth. Lightly stir in your finely chopped Red Onion and Cilantro last.

Look at how pretty these Gluten Free Corn Muffins and Spicy Black Bean Icing turned out!

I know, I know....there's supposed to be 24 muffins and one is missing. DUH I was gonna try one!

Even though the icing is spicy, I like to garnish mine with a Jalepeno. There were always Jalepenos on everything in Texas!

Ahhhhhhhh this makes me feel so at home...Both homes!!!! It's Gluten Free and glamorous: a real New York dish! But let's be honest...you can take the girl outta Texas but you CAN'T take the Texas outta the girl :) :)

Notes

This is a great recipe to use for making plain Gluten Free corn bread too! It's great to serve with rice and beans, as Gluten Free stuffing, or as a hearty side for soup.

keywords: gluten free, corn bread, muffins, black bean, spicy, texas, brooklyn