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Spicy Salsa Muffins

 Spicy Salsa Muffins
At a farmer's market in Coweta, Oklahoma the Grenter brothers sell with wonderful, slightly spicy muffins every Saturday. If you buy some, you can request a copy of the recipe.—Ginger Sullivan, Cutler Bay, Florida
12 ServingsPrep: 20 min. Bake: 15 min. + cooling


  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1 cup cornmeal
  • 3 tablespoons sugar
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup chunky salsa
  • 1/2 cup half-and-half cream
  • 6 tablespoons butter, melted
  • 1 egg, lightly beaten


  • In a large bowl, combine the flour, cornmeal, sugar, baking powder
  • and salt. In another bowl, combine the salsa, cream, butter and egg.
  • Stir into dry ingredients just until moistened.
  • Fill greased muffin cups three-fourths full. Bake at 400° for
  • 15-18 minutes or until a toothpick inserted near the center comes
  • out clean. Cool for 5 minutes before removing from pan to a wire
  • rack. Serve warm. Yield: 1 dozen.
Nutritional Facts: 1 muffin equals 167 calories, 7 g fat (4 g saturated fat), 38 mg cholesterol, 261 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein.