Jalapeno Corn Muffins With Honey Butter Recipes

FAVORITE JALAPENO CORN MUFFINS

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.

HOMEMADE CORN MUFFINS WITH HONEY BUTTER

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the milk. Combine the flour, cornmeal, baking powder and salt; add to creamed mixture just until moistened., Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Beat butter and honey until blended; serve with warm muffins.

JALAPENO CORN MUFFINS WITH HONEY BUTTER

Steps:

• Preheat oven to 400°F.
• In a small bowl combine first 7 ingredients.
• In another bowl, combine the egg, sour cream, milk and oil. Stir into dry ingredients just until moistened. Stir in jalapeño and corn.
• Coat muffin cups with nonstick spray, fill 2/3s full with batter. Bake at 400°F for 14-16 minutes until tester comes out clean.
• In a small bowl combine honey and butter; serve with warm muffins.

JALAPENO BLUE-CORN MUFFINS

Steps:

• Preheat the oven to 400 degrees.
• Heat the shortening in a skillet and when it is melted pour it into a small bowl.
• Heat the butter in the skillet and pour six tablespoons of it into the bowl with the shortening. Let the mixture stand until cool.
• To the three tablespoons of butter remaining in the skillet add the red pepper, green pepper, jalapeno or serrano peppers and garlic. Cook, stirring, about two minutes. Remove from the heat.
• Beat the eggs in a mixing bowl and add the cooled shortening and butter mixture. Beat well.
• Put the buttermilk in a cup and add the baking soda. Stir this into the egg mixture.
• Sift together the flour, cornmeal, sugar, salt and baking powder into a mixing bowl.
• Pour the shortening mixture into the cornmeal and stir. Add the pepper mixture and blend thoroughly.
• Lightly butter the inside of a 12-cup muffin tin. Spoon batter into each cup until about two-thirds full.
• Place the tin in the oven and bake 20 to 25 minutes or until muffins are nicely browned.

CORN MUFFINS WITH JALAPENOS AND LIME BUTTER

Steps:

• Preheat oven to 400º.
• Melt 1 tablespoon butter in a large nonstick skillet over medium high heat; Add onion and garlic to pan; cook 2 minutes stirring occasionally.
• Add corn, jalapeno and 1/4 teaspoon salt; cook 2 minutes. Remove from heat; add 2 tablespoons butter, tossing to melt.
• Combine flour, remaining 3/4 teasopon salt, cornmeal, and next 4 ingredients (through chili powder) in a large bowl.
• Combine buttermilk, eggs and egg white in a large bowl.
• Add onion mixture to buttermilk mixture. Add buttermilk mixture to flour mixture, stirring just until moist.
• Spoon batter into 15 muffin cups coated with cooking spray.
• Bake for 20 minutes or until lightly browned. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely.
• Combine remaining 3 tablespoons butter, juice and honey in a small bowl; stir until well blended.
• Serve with muffins.