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 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.
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.
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.
ZESTY JALAPENO CORN MUFFINS
I make these tender corn muffins at least twice a month. My husband and relatives love the zippy flavor. -Shari Dore, Port Seven, Ontario
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the muffin mixes, cilantro, lime zest and cumin. Whisk eggs and buttermilk; stir into dry ingredients just until moistened. Fold in the cream cheese, jalapenos and onions., Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 16-20 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 217 calories, Fat 8g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 389mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 1g fiber), Protein 5g protein.
CORN AND JALAPEñO MUFFINS
The flavor of these buttery, miniature muffins is amped up with sautéed corn kernels and jalapeño chiles. They are the perfect accompaniment to a pot of beans, but are tender and delicate enough to serve with an elegant chicken stew.
Provided by David Tanis
Categories dinner, lunch, snack, breads, side dish
Time 45m
Yield 36 muffins
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Put 2 tablespoons butter in a skillet over medium heat. Add corn kernels and jalapeño and cook gently for 2 minutes. Season with salt and pepper and set aside. Melt 4 tablespoons butter in a separate pan.
- Mix together flour, cornmeal, baking powder, baking soda and 1 teaspoon kosher salt. Beat in eggs and buttermilk to make a thick batter. Add corn kernels and jalapeño, as well as the melted butter from the separate pan, then stir in grated cheese.
- Butter miniature muffin tins and fill with about 1 1/2 tablespoons batter per muffin. Bake for 10 minutes, until golden.
Nutrition Facts : @context http, Calories 68, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 3 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 106 milligrams, Sugar 1 gram, TransFat 0 grams
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
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.
KALE, CORN, AND JALAPENO MUFFINS
Serve these savory muffins with a dash of hot sauce for extra kick.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h10m
Yield Makes one dozen
Number Of Ingredients 11
Steps:
- In a steamer set in a pot of boiling water, cook kale until bright green and just tender, about 5 minutes. Let cool completely, then coarsely chop. Measure out 1 cup; reserve remainder for another use.
- Preheat oven to 375 degrees. Line a standard 12-cup muffin tin with baking cups, or lightly brush with butter. In a medium bowl, whisk together flour, cornmeal, baking powder, and salt. In another bowl, whisk together butter, milk, eggs, and honey. Stir wet ingredients into dry until just combined. Fold in kale, jalapeno, and corn.
- Divide batter evenly among muffin cups. Bake until golden and tops spring back when lightly touched, about 22 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.
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