Jalapeno Cornmeal Muffins Recipe

Jalapeno Cornmeal Muffins Recipe
Jalapeno Cornmeal Muffins Recipe photo by Taste of Home
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Jalapeno Cornmeal Muffins Recipe

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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!
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Jalapeno Cornmeal Muffins in Country Woman Christmas Annual 2003, p19

Nutritional Facts

1 each: 152 calories, 6g fat (3g saturated fat), 48mg cholesterol, 356mg sodium, 21g carbohydrate (3g sugars, 1g fiber), 4g protein.

  • 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
  1. 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.
  2. 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Jalapeno Cornmeal Muffins in Country Woman Christmas Annual 2003, p19

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