Jalapeno Cornmeal Muffins Recipe

Jalapeno Cornmeal Muffins Recipe photo by Taste of Home

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My husband and I love anything spicy hot, but these zippy jalapeno-studded muffins also add color to our holiday table. Serve them with chili to warm up your caroling party!

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Jalapeno Cornmeal Muffins Recipe

Prep: 15 min. Bake: 20 min.

Yield: 12 Servings

15 20 35

Ingredients

2 tablespoons plus 3/4 cup cornmeal, divided
1-1/4 cups all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 eggs, lightly beaten
1 cup milk
1/4 cup butter, melted
4 jalapeno peppers, seeded and chopped

Directions

Grease 12 muffin cups and sprinkle with 2 tablespoons cornmeal; set aside. In a bowl, combine the flour, sugar, baking powder, salt, cayenne and remaining cornmeal. Combine the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in jalapenos.
Fill prepared muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm. Yield: 1 dozen.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving (1 each) equals 152 calories, 6 g fat (3 g saturated fat), 48 mg cholesterol, 356 mg sodium, 21 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Jalapeno Cornmeal Muffins in Country Woman Christmas Annual 2003, p19