Pepper Jack Corn Muffins

Pepper Jack Corn Muffins | The Happy HousewifeBy contributing writer Kristia

These Pepper Jack Corn Muffins are so yummy and light. They have a subtle kick, so even people who don’t love spicy foods can enjoy these muffins. They pair well with soups, like Chicken & Corn Chowder, Cheddar Potato Soup, Chicken Tortellini Soup, and Slow Cooker Broccoli Cheddar Soup.

Make a batch for your next soup night.

Pepper Jack Corn Muffins | The Happy Housewife

Pepper Jack Corn Muffins
Recipe type: Bread
Serves: Makes 12 muffins
  • 1¼ cups buttermilk
  • ¼ cup vegetable oil
  • 1 large egg, beaten
  • 1 cup flour
  • ¾ cup fine yellow cornmeal
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cups shredded pepper jack cheese
  1. Preheat oven to 400 degrees and spray a muffin pan with non-stick cooking spray.
  2. In a small bowl, combine the buttermilk, oil, and egg.
  3. In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt.
  4. Make a well in the center of the bowl. Pour the wet ingredients into the well and stir until just combined. Do not over mix.
  5. Fold in the cheese.
  6. Spoon the batter into the prepared muffin pan and bake for 13-15 minutes or until toothpick comes out clean.
  7. Allow to cool slightly and remove muffins from pan to cool on a wire rack.


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Paleo Banana Chocolate Chip Muffins

Paleo Banana Chocolate Chip Muffins | The Happy HousewifeBy contributing writer Tessa

These Paleo Banana Chocolate Chip Muffins are the world’s easiest darn muffins to whip up. In five minutes or less you can have a batch of muffins in the oven to bake, and using a mini muffin tin, they only bake for about 8 minutes. High in protein with almost no added sugar, these super cute muffins are a wholesome snack for you or your kids!

I have made this recipe with more nut butters than I can shake a stick at: peanut butter, sunflower seed butter, cashew butter, and pecan butter. I have yet to try macadamia butter, but I think that would be over the top delicious in these bad boys too!

Remember that an overripe banana is key. Think more brown and black than yellow! This is where the sweetness comes from, so buy some extra bananas to ripen away in your pantry!

You can make your own nut butters using the technique I describe in this post on homemade sunflower seed butter. The amount of oil needed will vary based on the fat content of the nut or seed you are using. I make my own cashew butter for this using raw cashews. It is my favorite in these muffins!

Paleo Banana Chocolate Chip Muffins | The Happy Housewife


Paleo Banana Chocolate Chip Muffins
Recipe type: Bread
  • 1 cup any nut butter
  • 2-3 very ripe bananas
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 tablespoon (or more) honey or maple syrup to taste (optional)
  • ½ teaspoon baking soda
  • 1 teaspoon apple cider vinegar
  • ½ cup chocolate chips
  1. Preheat oven to 400 degrees.
  2. Place all ingredients except the chocolate chips into a blender or food processor.
  3. Blend until well mixed. Batter will be sticky.
  4. Stir in the chocolate chips.
  5. Pour batter into greased mini muffin tins.
  6. Bake in a 400 degree oven for approximately 8 minutes until golden brown and the tops spring back (slightly longer with chia eggs).
I have used cashew, peanut, almond, and sunflower seed butter. My favorite is cashew.

I have tried a chia/flax egg, and while still good, the texture is more moist and they do not rise as high.

I am sure you could use regular muffins too, but you will have to increase the cooking time to 12-15 minutes.


Paleo Banana Chocolate Chip Muffins | The Happy Housewife

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Homemade Yeast Cinnamon Rolls

Homemade Yeast Cinnamon Rolls at The Happy Housewife

These homemade yeast cinnamon rolls are a delicious treat for special occasions, holidays, and get-togethers with friends and loved ones. They make a substantial amount which is perfect for large gatherings or they can easily be frozen for future treats if you don’t want to halve the recipe.  One of my dear friends makes them every year for Christmas breakfast – so yummy!

Homemade Yeast Cinnamon Rolls
Serves: 20-30 rolls (depending on how thick you cut them)
  • 3 cups warm water (80-120 degrees)
  • 2 packages yeast
  • 3 cups + 1 tablespoon sugar, divided
  • 6 cups flour, divided
  • ⅓ cup vegetable oil
  • 1 tablespoon salt
  • 1 cup sugar
  • 1 cup brown sugar
  • 1½ cups raisins
  • cinnamon, liberal amounts
  • 1 cup (2 sticks) butter or margarine, softened
  • ½ cup (1 stick) butter or margarine, softened
  • 3 cups powdered sugar
  • ½ tablespoon vanilla
  • milk, to spread
  1. Mix warm water, yeast, and 1 tablespoon of sugar in a large mixing bowl.
  2. Let stand 5 minutes to proof yeast.
  3. Add 3 cups of flour and 1 cup of sugar to yeast mixture and mix thoroughly with a whisk.
  4. Let stand 30 minutes. Mixture will approximately double. Note: I usually cover with a tea towel.
  5. Beat in oil and salt.
  6. Stir in 3-5 cups of flour by hand, one cup at a time. Knead last bit of flour on counter. Dough will be sticky but smooth.
  7. Place dough in oiled bowl and cover with a towel.
  8. Let rise 1 hour.
  9. Sprinkle flour on counter or table.
  10. Dump dough without punching down.
  11. Use hands to stretch out dough from the middle. Use a floured rolling pin to roll into a rectangle as thin as possible without tearing. Note: if dough tears, then just mush it together to repair the tear.
  12. Spread softened butter over dough from edge to edge.
  13. Sprinkle sugar, brown sugar, raisins, and lots of cinnamon over dough.
  14. Roll as tightly as possible into a log shape. Note: I've started folding all the edges of the dough over ½" or so all the way around the rectangle before rolling into a log shape. This helps keep all the goodies from falling out as you roll it up.
  15. Cut into 1" slices. Note: use dental floss! It is seriously the easiest way to cut dough without stretching, tearing or mangling it. Try it!
  16. Place in greased pans with room in between as they will rise and end up touching.
  17. Let rise at least one hour in a draft free, warm place. Rolls should at least double.
  18. Bake at 375 degrees for 15-20 minutes.
  19. Let cool for 5 minutes.
  20. Mix frosting ingredients in a mixer and spread generously over cinnamon rolls.
I've made the entire dough (steps 1-8) in a bread machine and also in a mixer with a dough hook. If you have either of those, then it's definitely a time and energy saver.

The dough rolls out into a large rectangle when using the full recipe. If your counter or table isn't big enough to roll the dough out thin, then you can divide the dough in half and do it twice.

This recipe can easily be halved, or make the recipe as is and freeze the extra rolls after slicing from the log, but before rising in pans. Thaw and let rise before cooking as directed.

When my house isn't warm enough to allow dough to rise on the counter, then I often use my oven by preheating it to the lowest temperature and turning it OFF prior to putting the dough in. This makes for a warm and draft free environment to let the yeast do it's job.

More Homemade Bread Recipes to Try:

See all of The Happy Housewife recipes here.

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Gluten-Free Zucchini Bread

By contributing writer Tessa

This gluten-free zucchini bread is free of gluten, wheat, dairy, eggs, nuts, and more, making it a good allergy-friendly way to use zucchini. But if you want to use wheat flour or eggs, instructions are provided.

The end of summer always equals a plethora of produce in our household. Having a few good recipes on hand to use up some large zucchinis is always a good idea.   And with hungry kiddos to feed after school, having a more nutritious snack on hand is key!

Gluten-Free Zucchini Bread at The Happy Housewife

If you do use an extra large zucchini, be sure to halve the squash and scoop out the soft, pulpy seeds using a sturdy metal spoon.  This will provide more consistency.  And if you have picky eaters in your house, puree the zucchini before using it, they will never know it is in there!

Gluten-Free Zucchini Bread
  • 2 cups grated fresh zucchini
  • 1 cup applesauce (unsweetened)
  • 1 cup sugar (I like to use a mix of brown & white)
  • ½ cup light olive oil, or any light tasting oil
  • 1 tablespoon vanilla extract
  • 1 tablespoon apple cider vinegar or lemon juice (this reacts with the soda for rise)
  • ¾ cup brown rice flour
  • ¾ cup gluten free oat flour (you can make your own by whirring rolled oats in a blender or coffee grinder)
  • ½ cup tapioca flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon guar gum
  • ½ cup chocolate chips (optional, but everything is better with chocolate!)
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, combine the zucchini, applesauce, sugar, oil, and vanilla. Mix well.
  3. With the mixer running, sprinkle in the dry ingredients over the top,
  4. Stir in chocolate chips.
  5. Pour batter into greased mini loaves or regular loaf pan. (I used 4 mini loaves).
  6. Bake for 30 minutes (for mini loaves), and 50 minutes for a regular loaf. A knife inserted in the middle should come out clean, and you may need to bake longer to achieve this (moisture content of zucchini will vary).
  7. Cool for 10 minutes and invert on a cooling rack to cool the rest of the way.
Use 2 cups wheat flour in place of the rice, oat, and tapioca flours and omit the guar gum. (Wheat flour is not gluten free.)

Use 2 eggs in place of the applesauce and omit the apple cider vinegar.

Gluten-Free Zucchini Bread at The Happy Housewife



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