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Jalapeno Corn Muffins Recipe

Jalapeno Corn Muffins Recipe

Lots of sweet cornmeal flavor and texture in these confetti-colored muffins make them a great accompaniment to all kinds of casual summer fare. The recipe comes from Judie White of Florien, Louisiana.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:16 servings

Ingredients

  • 1-1/2 cups yellow cornmeal
  • 1-1/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 2 eggs
  • 1 cup fat-free milk
  • 3 tablespoons butter, melted
  • 2 tablespoons minced fresh cilantro
  • 1 can (8-3/4 ounces) whole kernel corn, drained
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped seeded jalapeno peppers

Directions

  • 1. In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, milk, butter and cilantro; stir into dry ingredients just until moistened. Stir in the corn, red pepper and jalapenos.
  • 2. Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 425° for 12-16 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 16 muffins.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

1 muffin equals 136 calories, 3 g fat (2 g saturated fat), 33 mg cholesterol, 303 mg sodium, 22 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.