JALAPENO CORN MUFFINS
Steps:
- Preheat the oven to 400 degrees F. Grease a 12-cup muffin tin with butter.
- Whisk together the cornmeal, corn flour, baking powder and salt in a large bowl.
- In a medium bowl, whisk together the eggs, milk and melted butter.
- Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the corn kernels and jalapenos.
- Spoon a heaping 1/4 cup batter into each muffin cup. Bake until golden brown and an inserted toothpick comes out clean, 20 to 25 minutes.
FAVORITE JALAPENO CORN MUFFINS
Honey butter tastes so yummy spread over these hot and snappy muffins. They're delicious with soups, stews and chili. -Mary Thomas, Hugo, Minnesota
Provided by Taste of Home
Time 35m
Yield 8 muffins.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the first seven ingredients. In another bowl, combine the egg, sour cream, milk and oil. Stir into dry ingredients just until moistened. Stir in corn and jalapeno., Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 14-16 minutes or until a toothpick inserted in the center comes out clean. In a small bowl, combine honey butter ingredients. Serve with warm muffins.
Nutrition Facts : Calories 175 calories, Fat 7g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 277mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 1g fiber), Protein 4g protein.
JALAPENO CORN MUFFINS
Lots of sweet cornmeal flavor and texture in these confetti-colored muffins make them a great accompaniment to all kinds of casual summer fare. The recipe comes from Judie White of Florien, Louisiana.
Provided by Taste of Home
Time 30m
Yield 16 muffins.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, milk, butter and cilantro; stir into dry ingredients just until moistened. Stir in the corn, red pepper and jalapenos. , Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 425° for 12-16 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 136 calories, Fat 3g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 303mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.
SAVORY CORNBREAD MUFFINS WITH JALAPEñOS AND CORN
Cornbread bakes nicely in a muffin tin. I've added corn, chilies and cheese to this cornbread. With soup and a salad, it makes a great lunchtime muffin.
Provided by Martha Rose Shulman
Categories quick, side dish
Time 25m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees with the rack positioned in the upper third. Oil or butter muffin tins.
- Place the cornmeal in a bowl, and sift in the flour, salt, baking powder and baking soda. Stir in the sage. In a separate bowl, beat together the eggs, buttermilk, oil and honey. Whisk or stir the cornmeal mixture into the liquid mixture. Do not beat; a few lumps are fine, but make sure there is no flour at the bottom of the bowl. Fold in the corn kernels, minced jalapeño and optional cheese.
- Spoon into muffin cups, filling them to just below the top (about 4/5 full). Place in the oven, and bake 20 to 25 minutes until lightly browned and well risen.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 5 grams, Carbohydrate 24 grams, Fat 6 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 236 milligrams, Sugar 4 grams, TransFat 0 grams
JALAPENO CORN MUFFINS
Classic corn muffins flecked with spicy jalapeno are a perfect complement to New Orleans-Style Shrimp and Rice.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Brush the cups of a standard 12-cup muffin tin with melted butter, and set aside. Whisk together buttermilk, eggs, and sour cream in a medium bowl until combined, and set aside. Whisk together cornmeal, flour, sugar, baking powder, salt, jalapenos, and corn in a large bowl until combined.
- With a rubber spatula, fold buttermilk mixture into cornmeal mixture until well combined. Fold in melted butter. Divide batter among muffin cups, filling each three-quarters full. Bake until a cake tester inserted into centers comes out clean, about 25 minutes. Let muffins cool in tin 5 minutes. Turn out into a basket or bowl lined with a clean kitchen towel; cover to keep warm. Serve with butter.
LOW-FAT JALAPENO CORNBREAD MUFFINS
This was inspired by Normaone's Low-fat Southern Cornbread, which is a great recipe, and includes several changes that I made to suit our taste, including adding low-fat cheese and fat free sour cream. I used an artificial sweetener that measures cup for cup. This recipe creates a dense, slightly sweet cornbread with a kick! Like it spicier? Add more jalapenos!
Provided by Jennifer78
Categories Quick Breads
Time 28m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees and spray a 12 cup muffin tin with cooking spray.
- Combine cornmeal, flour, low calorie sweetener, baking soda and salt in a bowl. Add all other ingredients and mix until thoroughly moistened. Divide batter between muffin cups.
- Bake 16-18 minutes or until muffins spring back when touched lightly in the center.
Nutrition Facts : Calories 135.6, Fat 1.6, SaturatedFat 0.5, Cholesterol 3, Sodium 270, Carbohydrate 25, Fiber 1.4, Sugar 5, Protein 5.8
JALAPENO CORN MUFFINS
Steps:
- Grease 11 medium-size muffin cups.
- Combine cornmeal, flour and baking soda. Stir in corn, peppers and cheese.
- In another bowl combine oil, eggs and buttermilk, and stir into corn mixture, just enough to moisten. Do not overmix.
- Fill prepared muffin cups with batter, and bake at 400 degrees for 20 minutes, or until muffins are golden brown.
Nutrition Facts : @context http, Calories 241, UnsaturatedFat 10 grams, Carbohydrate 22 grams, Fat 15 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 4 grams, Sodium 239 milligrams, Sugar 2 grams, TransFat 0 grams
KICKS LIKE A MULE - MEXICAN JALAPENO AND CORNBREAD MUFFINS!
These lovely little cornmeal muffins have quite a kick to them, it's the jalapeno peppers! A very simple and easy recipe that goes so well with chili, stews, soups, chilli con carne or when served as an appetiser snack - split them in two and spread with savoury butters or serve with dips. I made these up as an experiment, and they turned out so well, that I am on my third batch already!
Provided by French Tart
Categories Quick Breads
Time 30m
Yield 12 Cornmeal Muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 200C/400F and grease a 12 hole muffin tin.
- Mix all the dry ingredients together and then add the yoghurt or buttermilk, melted butter and the egg. Mix until all the ingredients are combined - do NOT overmix!
- Add the jalapeno peppers and mix gently again.
- Spoon into pre-greased muffin tin and then bake for 20 to 25 minutes or until well risen and pale golden brown.
- Serve with chili, chilli con carne, stews, soups or split and spread with savoury butter or dips.
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JALAPEñO CORNBREAD MUFFINS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.7/5 (28)Category Side Dish
- Preheat oven to 425°F (218°C). Line a 12-count muffin pan with liners or spray with nonstick spray. This recipe makes about 14 muffins, so there will be a 2nd batch. Set pan aside.
- Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a medium bowl, whisk the cooled melted butter, oil, brown sugar, and honey together until completely smooth and thick. Then, whisk in the egg until combined. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the peppers. Avoid overmixing.
- Spoon batter into muffin liners, filling all the way to the top. Bake for 5 minutes 425°F (218°C) then, keeping the muffins in the oven, reduce heat to 350°F (177°C) and continue baking for another 16-17 minutes. The total time these muffins should be in the oven is around 21-23 minutes. Use a toothpick to test. If it comes out clean, the muffins are done.
- Remove muffins from the oven and allow to cool in the pan for 5-10 minutes before enjoying. Store leftovers in an airtight container at room temperature or in the refrigerator for up to 1 week.
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