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-JACK CORN MUFFINS
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Spray muffin tin with non-stick spray. In a large bowl, combine the cornmeal, flour, baking powder, baking soda, sugar and salt. In another bowl, whisk together the buttermilk, eggs, butter, cheese and diced jalapeno peppers. Add the wet ingredients to the dry ingredients and stir the batter until all ingredients are thoroughly incorporated. Divide the batter into the prepared muffin pan, filling 2/3 of the way full. Place a jalapeno slice on top of each muffin. Bake until golden, about 25 minutes.
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
MINI BACON-JALAPENO-ONION CORN MUFFINS
These delicious, cheesy little corn muffins are loaded with kicks of bacon, jalapeno, and onion. Really good with chili or finger food for a game day party snack board.
Provided by lutzflcat
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 35m
Yield 48
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray 48 mini muffin tin cups with nonstick cooking spray.
- Mix cornmeal, sugar, baking soda, and salt together in a large bowl. Stir in jalapenos, onion, and garlic. Add melted butter and mix well.
- Stir corn, buttermilk, eggs, and bacon into the cornmeal mixture until incorporated. Add shredded Monterey Jack cheese and mix batter well.
- Use a 1-tablespoon cookie scoop to fill muffin cups about 3/4 full with batter.
- Bake in the preheated oven until puffed and golden brown, 18 to 20 minutes. Remove from muffin tins and cool on a rack.
Nutrition Facts : Calories 44.9 calories, Carbohydrate 4 g, Cholesterol 17.5 mg, Fat 2.5 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 1.4 g, Sodium 98.5 mg, Sugar 1.1 g
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.
JALAPEñO-HAM MINI CORN MUFFINS
Tender bite-sized mini corn muffins with a little kick.
Provided by lutzflcat
Categories Corn Muffins
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray 18 mini muffin cups with nonstick spray.
- Blend muffin mix, milk, and egg in a bowl; batter will be slightly lumpy.
- Spray a skillet with cooking spray and heat over medium heat. Add ham, jalapeño peppers, onion, and corn kernels; sauté for 5 minutes.
- Stir ham mixture into the muffin batter. Fold in Monterey Jack cheese. Use a 1-tablespoon scoop to fill each prepared muffin cup about 3/4 full.
- Bake in the preheated oven until a toothpick inserted in the center of each muffin comes out clean and muffins are lightly browned, about 10 minutes.
- Remove corn muffins from the pan. Serve warm or at room temperature.
Nutrition Facts : Calories 192.3 calories, Carbohydrate 27.7 g, Cholesterol 9 mg, Fat 6.6 g, Fiber 0.4 g, Protein 5.7 g, SaturatedFat 2.3 g, Sodium 727.5 mg
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
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