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Jalapeno Cornmeal Muffins

 Jalapeno Cornmeal Muffins
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!
12 ServingsPrep: 15 min. Bake: 20 min.

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.
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.