2cansgreat northern beansrinsed and drained, 14.5 oz
Lisa’s Jalapeno Corn Muffins
1/2cupcoconut oil
1/2cuphoney
2cupscornmeal
1 1/3cup100% whole wheat pastry flour
1 1/2Tbspbaking powder
1tsphimalayan salt
3egg
1 2/3cupmilk
1cupjalapenochopped, or to taste
Instructions
Chili: To Cook Immediately
Combine all ingredients in a slow cooker. Cook on low 6 hours or on high 4 hours.
Chili: To Freeze
Combine all ingredients in a one gallon zip top bag, label, and freeze.
Chili: To Cook After Freezing
Remove resealable bag and place frozen meal in a slow cooker. Cook on low 8 hours or on high 6 hours.
Corn Muffins
Grease a 12 cavity muffin tin. Preheat oven to 400.
Beat oil and honey together in a large bowl until smooth. Combine cornmeal, flour, baking powder, and salt in another bowl. Stir eggs and milk in a third bowl.
Pour 1/3 of the milk mixture and 1/3 of the flour mixture alternately into oil/honey mixture; whisk until just mixed. Repeat with remaining ingredients and stir in jalapeno peppers.
Distribute batter evenly into prepared muffin tins. Bake at 400 for 20 minutes. (leftovers can be frozen)