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.
JALAPENO POPPER CHEESE MUFFINS
Provided by Jen
Time 45m
Number Of Ingredients 16
Steps:
- Spray 12 cup muffin tin with nonstick cooking spray with flour (or grease and flour tin). Set aside.
- In a large bowl, whisk together flour, baking powder, salt, garlic powder and onion powder. Add 1 diced jalapeno, cheddar cheese and 1/3 cup parmesan cheese and toss until evenly combined.
- In a separate medium bowl, whisk egg then add milk, sour cream and butter; whisk just until combined. Gently fold wet ingredients into dry ingredients - don't overmix (it will be very thick). Remove 1/4 cup batter to be used in cream cheese filling.
- In a separate bowl using a handheld mixer, beat cream cheese until very creamy. Add 1/4 cup reserved batter and continue to beat on medium high speed until smooth (don't worry about the cheese chunks). Stir in 1 diced jalapeno.
- Add a heaping tablespoon batter to each muffin cup and spread out slightly, followed by a heaping tablespoon cream cheese mixture then top with remaining batter. Sprinkle evenly with remaining Parmesan cheese.
- Bake at 375 degrees F for 20-25 minutes. Let muffins cool in tin on wire rack for 5 minutes then gently remove from tin and continue to cool on wire rack.
- Store any leftover muffins in an airtight container at room temperature for 5 days. I like to reheat leftover muffins in the microwave for 10 seconds or so.
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 CORNBREAD MUFFINS
These sweet, crumbly muffins are unbelievably easy to make and incredibly addicting!
Provided by Chungah Rhee
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F. Lightly coat a 12-cup muffin tin with nonstick spray; set aside. In a large bowl, combine flour, cornmeal, baking soda and salt. In a large glass measuring cup or another bowl, whisk together buttermilk, butter, sugar, eggs and honey. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add jalapenos and cheese, and gently toss to combine. Scoop the batter evenly into the muffin tray. Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean. Remove from oven and cool on a wire rack.
JALAPENO-CHEDDAR CORN MUFFINS
A delightful sweet-spicy treat. They will freeze well. Great with a meal, a snack, even breakfast. They're wonderful with honey butter
Provided by uncledoofus
Categories Quick Breads
Time 35m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F.
- Spray muffin tins with butter flavor cooking spray.
- combine the eggs,buttermilk,and melted butter in a bowl.
- In another large bowl Combine all the dry ingredients and whisk together to blend.
- Add the shredded Cheddar and the corn kernels to the dry ingredients.
- Add the wet ingredients and mix gently, until everything is moist (do not over mix).
- Divide the batter evenly between the 24 muffins. It should be about 3/4 of the way full.
- place a thin slice of jalapeño on the top of each muffin and bake for about 25 minutes or until brown.
CORNBREAD-JALAPENO MUFFINS
I created this recipe when my wife offered to bring something to her brother Justin's New Year's Eve party. In a way that only those who are brought up together can get away with, she was told that he never likes anything that she brings. He then relented and said she could bring the cornbread. After a bit of experimenting, this is what we came up with. Everyone at the party agreed that this cornbread was awesome, and much better than any cornbread Justin ever made. Gotta love sibling rivalries.
Provided by Kevin Green
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 12-cup muffin tin with cooking spray.
- Place butter in a microwave-safe dish. Microwave, uncovered, on high until melted, about 30 to 45 seconds.
- Pour melted butter into a large bowl and stir in sugar. Add eggs and beat until well blended. Stir in buttermilk and baking soda. Add corn, cornmeal, flour, jalapenos, red chiles, and salt; mix until well combined but do not overmix. Transfer batter to the prepared muffin cups using a ladle or large serving spoon.
- Bake in the preheated oven until a fork inserted into the center comes out clean, 15 to 18 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 229.2 calories, Carbohydrate 33.3 g, Cholesterol 48.4 mg, Fat 9.3 g, Fiber 1.5 g, Protein 4.6 g, SaturatedFat 5.3 g, Sodium 342.3 mg, Sugar 10.8 g
CHEDDAR, JALAPEñO, CHILLI AND SWEETCORN MUFFINS
Savoury baking doesn't get much easier than this - grab one of Debbie Major's cheddar and jalapeño muffins when you're in a rush or pack one in your lunchbox for a spicy snack. Muffins are always a low-stress, low-mess bake. Check out more sweet and savoury options in our easy muffin recipes collection.
Provided by Debbie Major.
Categories Picnic recipes
Time 40m
Yield Makes 12
Number Of Ingredients 13
Steps:
- Heat the oven to 200°C/180°C fan/gas 6. Line a muffin tray with 12 paper cases. Sift the flour, baking powder and salt into a bowl and stir in the dried polenta, cheddar and chilli flakes.
- Pour a 284ml pot of buttermilk (or whole milk) into a jug and beat in the eggs and melted butter.
- Mix the milk mixture into the dry ingredients with 160g drained tinned sweetcorn and 1 deseeded, chopped jalapeño chilli. Slice another chilli.
- Divide the batter among the paper cases, sprinkle with 25g grated cheddar and top with chilli slices. Bake for 20 minutes until golden and risen.
Nutrition Facts : Calories 224kcals, Fat 10.7g (5.g saturated), Protein 7.8g, Carbohydrate 23.4g (2.2g sugars), Fiber 1.4g
JALAPEñO CHEESE MUFFINS
Steps:
- Preheat the oven to 325* and line 12 muffin cups with parchment paper liners (not simple paper as these muffins will stick).
- Slice 12 very thin slices of jalapeño and set aside. Remove stem of the remaining jalapeño and finely chop the rest of the jalapeño. I leave the seeds in as they add just enough heat to the recipe. Set aside the chopped jalapeño.
- In a large glass bowl sift together the almond flour, coconut flour, baking powder, salt and garlic powder. Toss in the shredded Jalapeño cheese and the chopped jalapeños, then stir into the flour mixture.
- To the flour mixture you will now add in the melted butter, cream, eggs and water. Thoroughly mix all the ingredients together to form a batter. The batter will be slightly thick as these are dense muffins.
- Divide batter evenly into the parchment paper muffin cups. Sprinkle each muffin top first with a small amount of the shredded cheddar and then with a single jalapeño slice.
- Bake for 30 minutes in 325* oven. Test with a toothpick to check for doneness as these muffins are quite dense and oven temperatures can vary slightly. If they need more time keep them in the oven for a few minutes longer.
- Remove and enjoy. These muffins are great hot out of the oven, but also keep well in an airtight bag or container in the fridge for a few days.
Nutrition Facts : ServingSize 1 muffin, Calories 295 kcal, Carbohydrate 6 g, Protein 10 g, Fat 26 g, SaturatedFat 11 g, Cholesterol 103 mg, Sodium 260 mg, Fiber 2 g, Sugar 1 g
20 CREATIVE WAYS TO USE JALAPENOS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a jalapeno recipe in 30 minutes or less!
Nutrition Facts :
JALAPENO CHEESE MUFFINS
A savoury jalapeno cheese muffin for breakfast or enjoy with a bowl of soup.
Provided by Angela Coleby
Categories Breakfast
Time 40m
Number Of Ingredients 10
Steps:
- Preheat the oven to 180C/350F degrees and line a muffin tin with 8 liners.
- Remove the seeds from the jalapenos and slice one of the jalapenos into 8 slices. The remaining jalapenos are to be chopped to be used in the muffin mixture.
- In a medium bowl, add the coconut flour, lupin flour, baking powder, salt and black pepper.
- Beat the eggs, sour cream and melted butter until combined.
- Add the egg mixture to the dry ingredients and stir thoroughly.
- Add the chopped jalapenos, cheddar cheese and water and stir until you have a smooth mixture. If the muffin mixture looks too stiff, add additional water or a splash of almond milk.
- Spoon the muffin mixture into the muffin tin.
- Place a jalapeno slice on top of each muffin and bake for 20-25 minutes until golden and firm.
- Allow to cool for 5 minutes before removing from the tin.
Nutrition Facts : ServingSize 1 muffin, Calories 175 kcal, Carbohydrate 6.7 g, Protein 9.3 g, Fat 13.6 g, Fiber 4.7 g
BEA'S JALAPENO CHEESE MUFFINS
Make and share this Bea's Jalapeno Cheese Muffins recipe from Food.com.
Provided by queenbeatrice
Categories Breads
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, mix flour, baking powder, baking soda, sugar and salt. Add cheese and onion and mix with a fork.
- Whisk yoghurt, melted butter, eggs and jalapeno together. Add to dry ingredients. Stir until evenly moistened.
- Bake in lined muffin cups at 400 F for 15 minute.
- Delicious on it's own or with cream cheese.
Nutrition Facts : Calories 215.8, Fat 11.8, SaturatedFat 7.1, Cholesterol 63.6, Sodium 412.6, Carbohydrate 18.7, Fiber 0.7, Sugar 2.3, Protein 8.7
MINI JALAPENO POPPER CORN MUFFINS
Steps:
- Preheat oven to 400 degrees. Spray and mini muffin tin with cooking spray. (This recipe makes about 18 mini muffins.)
- Finely dice 1 jalapeno and slice the other jalapeno.
- In a medium bowl, stir together muffin mix, diced jalapeno, egg, and milk.
- Divide the batter evenly between the muffin cups. Push a cube of cream cheese into the center of each one.
- Place a little shredded cheddar cheese on top of each one and then top with a jalapeno slice.
- Bake for 12 to 15 minutes. Let cool a few minutes and then run a knife around the edge of each muffin to loosen and remove from the tin.
Nutrition Facts : Calories 92 kcal, ServingSize 1 serving
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ZUCCHINI JALAPENO MUFFINS - SOBEYS INC.
From sobeys.com
Estimated Reading Time 50 secs
- Preheat oven to 400°F (200°C). Line 12-tin muffin pan with jumbo size paper liners or grease with non-stick cooking spray; set aside.
- In large bowl, whisk together flour, baking powder, 1½ tsp (7 mL) pepper seasoning and salt. In another bowl, whisk together milk and egg, then whisk in melted butter.
- Pour wet ingredients into dry ingredients; fold until just moistened; then fold in zucchini, ½ cup (125 mL) cheese and jalapeno. Divide batter among prepared muffin tins. Sprinkle batter with remaining cheese and pepper seasoning.
- Bake 18 to 20 min., or until muffins are golden and tops spring back when lightly pressed. Transfer muffin pan to wire rack to cool slightly before tipping out muffins. Serve warm or at room temperature.
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From unclejerryskitchen.com
Cuisine AmericanTotal Time 35 minsCategory Bread And QuickbreadCalories 273 per serving
- Heat oven to 375 degrees. Combine flour, sugar, salt, baking powder, scallions, cheese, bacon and jalapenos in a large mixing bowl or the bowl of a stand mixer. Add buttermilk, egg, and water and stir until a thick batter forms. Fill greased muffin cups 3/4 full of batter.
- Bake until golden and a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool in tins for 5 minutes, then on rack for 10 minutes before serving.
SPICY JALAPEñO-CHEDDAR MINI MUFFINS | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (12)Total Time 30 minsServings 24Calories 60 per serving
- Preheat your oven to 400°F. Lightly grease each muffin cup of a mini-muffin pan; or use free-standing mini-muffin foil cups., In a medium-sized mixing bowl, whisk together all of the ingredients until they're thoroughly combined., Scoop the batter into the muffin cups, filling them nearly full; a tablespoon cookie scoop, filled to just short of level, works well here., Bake the muffins for 20 to 25 minutes, or until they're golden brown., Remove the muffins from the oven, and let them cool for 5 minutes to firm before removing them from the pan.
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From lifemadesweeter.com
Ratings 5Category BreakfastCuisine AmericanTotal Time 20 mins
- Preheat oven to 400 F. Line a 12 count muffin pan with silicone liners or coat with non-stick cooking spray. Set aside.
- In a large 4 cup measuring cup or mixing bowl, crack in eggs and whisk together with salt and black pepper.
- Whisk in garlic powder, onion powder and cream cheese until combined. Stir in cheddar cheese, chopped jalapeño and bacon. Divide evenly into muffin cups filling each about 2/3 full.
- Place 1 round jalapeño slice on top in each muffin cup, if desired. Bake in preheated oven for 12-15 minutes, or until set.
CHEDDAR JALAPEñO KETO CORNBREAD MUFFINS - KETO KARMA
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4.2/5 (12)Estimated Reading Time 3 minsServings 12Calories 206 per serving
- In a bowl with an electric mixer cream the butter and swerve until light and fluffy. Add eggs one at a time until incorporated. Add sour cream and beat until smooth.
- Slowly add in almond flour, coconut flour, baking powder, and salt until thoroughly combined. Fold in ¾ cups shredded cheddar and drained jalepenos into the batter. Divide batter evenly into the muffin tin.
- Add the remaining cheddar cheese to the top of each muffin (about 1 tbsp each). Bake for 20-25 minutes. Your muffins should be golden brown and a toothpick should come out clean if inserted to the middle of the muffin.
SHORTCUT JIFFY JALAPENO & CHEDDAR MEXICAN CORNBREAD RECIPE ...
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5/5 (3)Total Time 40 mins
- Using a large mixing bowl, add the corn muffin mix and all of the other ingredients and mix until the dough is moist
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