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Jalapeno Corn Muffins

 Jalapeno Corn Muffins
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.
16 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1-1/2 cups yellow cornmeal
  • 1-1/4 cups King Arthur Unbleached 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

  • 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.
  • 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.

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Jalapeno Corn Muffins (continued)

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.