Cranberry Jalapeno Cornbread Muffins Food

FAVORITE JALAPENO CORN MUFFINS

Favorite Jalapeno Corn Muffins image

Honey butter tastes so yummy spread over these hot and snappy muffins. They're delicious with soups, stews and chili. -Mary Thomas, Hugo, Minnesota

Provided by Taste of Home

Time 35m

Yield 8 muffins.

Number Of Ingredients 16

Ingredients

1/2 cup all-purpose flour
1/2 cup cornmeal
4-1/2 teaspoons brown sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
Dash pepper
1 large egg
1/3 cup sour cream
1/4 cup 2% milk
1 tablespoon canola oil
1 can (8-3/4 ounces) whole kernel corn, drained
1/2 to 1 jalapeno pepper, minced
HONEY BUTTER:
1/4 cup butter, softened
2 tablespoons honey

Steps:

In a small bowl, combine the first seven ingredients. In another bowl, combine the egg, sour cream, milk and oil. Stir into dry ingredients just until moistened. Stir in corn and jalapeno., Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 14-16 minutes or until a toothpick inserted in the center comes out clean. In a small bowl, combine honey butter ingredients. Serve with warm muffins.

Nutrition Facts : Calories 175 calories, Fat 7g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 277mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 1g fiber), Protein 4g protein.

KICKS LIKE A MULE - MEXICAN JALAPENO AND CORNBREAD MUFFINS!

Kicks Like a Mule - Mexican Jalapeno and Cornbread Muffins! image

These lovely little cornmeal muffins have quite a kick to them, it's the jalapeno peppers! A very simple and easy recipe that goes so well with chili, stews, soups, chilli con carne or when served as an appetiser snack - split them in two and spread with savoury butters or serve with dips. I made these up as an experiment, and they turned out so well, that I am on my third batch already!

Provided by French Tart

Categories Quick Breads

Time 30m

Yield 12 Cornmeal Muffins, 12 serving(s)

Number Of Ingredients 10

Ingredients

1 cup cornmeal
1 cup plain white flour
2 tablespoons sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cayenne pepper (optional)
1 cup yoghurt or 1 cup buttermilk
4 ounces butter, melted
1 egg, lightly beaten
1/2 cup jalapeno pepper, drained and chopped

Steps:

Pre-heat oven to 200C/400F and grease a 12 hole muffin tin.
Mix all the dry ingredients together and then add the yoghurt or buttermilk, melted butter and the egg. Mix until all the ingredients are combined - do NOT overmix!
Add the jalapeno peppers and mix gently again.
Spoon into pre-greased muffin tin and then bake for 20 to 25 minutes or until well risen and pale golden brown.
Serve with chili, chilli con carne, stews, soups or split and spread with savoury butter or dips.

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