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Jalapeno Corn Muffins

Name: Jalapeno Corn Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 16 muffins.
Cuisine: North America, Mexican
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

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Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

16 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.

Jalapeno Corn Muffins Recipe photo by Taste of Home

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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

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 in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 each: 136 calories, 3g fat (2g saturated fat), 33mg cholesterol, 303mg sodium, 22g carbohydrate (3g sugars, 2g fiber), 4g protein.