Jalapeno Corn Muffins With Honey Butter Food

FAVORITE JALAPENO CORN MUFFINS

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.

HONEY JALAPENO CORNBREAD MUFFINS

Steps:

• Preheat oven to 400°F. Line 12 regular muffin cups with non-stick liners; set aside.
• In a large bowl combine the cornmeal, flour, brown sugar, baking powder, and salt.
• Make a well in the center of the dry ingredients.
• Add in the buttermilk, sour cream, egg, egg yolk, and honey. Use a fork to lightly mix these ingredients together, then use a rubber spatula to fold the wet ingredients into the dry ones, stirring just until incorporated (do not over mix).
• Fold in the browned butter and jalapenos and stir until just combined.
• Divide batter equally among prepared muffin cups.
• Bake for 15 minutes, or until a cake tester inserted into the center of a muffin comes out clean.
• Place the pan on a cooling rack and cool for 10 minutes. Serve warm, with extra honey and butter.

JALAPENO CORN MUFFINS

Steps:

• Preheat the oven to 400 degrees F. Grease a 12-cup muffin tin with butter.
• Whisk together the cornmeal, corn flour, baking powder and salt in a large bowl.
• In a medium bowl, whisk together the eggs, milk and melted butter.
• Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the corn kernels and jalapenos.
• Spoon a heaping 1/4 cup batter into each muffin cup. Bake until golden brown and an inserted toothpick comes out clean, 20 to 25 minutes.

HOMEMADE CORN MUFFINS WITH HONEY BUTTER

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the milk. Combine the flour, cornmeal, baking powder and salt; add to creamed mixture just until moistened., Coat muffin cups with cooking spray; fill three-fourths full with batter. Bake at 400° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Beat butter and honey until blended; serve with warm muffins.

JALAPENO CORN MUFFINS WITH HONEY BUTTER

Steps:

• Preheat oven to 400°F.
• In a small bowl combine first 7 ingredients.
• In another bowl, combine the egg, sour cream, milk and oil. Stir into dry ingredients just until moistened. Stir in jalapeño and corn.
• Coat muffin cups with nonstick spray, fill 2/3s full with batter. Bake at 400°F for 14-16 minutes until tester comes out clean.
• In a small bowl combine honey and butter; serve with warm muffins.

JALAPENO CORNBREAD MUFFIN

Steps:

• Preheat the oven to 350 degrees F.
• Sift flour, cornmeal, sugar, baking powder, baking soda and salt together in a large bowl. Combine buttermilk, Cheddar, Monterey Jack, jalapenos, green onions, egg, cilantro and melted butter in a medium bowl. Fold wet ingredients into dry ingredients with a rubber spatula until just combined. (Do not overmix.)
• Spray a muffin tin with cooking spray. Evenly fill 6 muffin cups to the top. Bake for 20 minutes.

JALAPENO-JACK CORN MUFFINS

Steps:

• Preheat the oven to 400 degrees F. Spray muffin tin with non-stick spray. In a large bowl, combine the cornmeal, flour, baking powder, baking soda, sugar and salt. In another bowl, whisk together the buttermilk, eggs, butter, cheese and diced jalapeno peppers. Add the wet ingredients to the dry ingredients and stir the batter until all ingredients are thoroughly incorporated. Divide the batter into the prepared muffin pan, filling 2/3 of the way full. Place a jalapeno slice on top of each muffin. Bake until golden, about 25 minutes.

JALAPENO CORN MUFFINS

Steps:

• Preheat the oven to 375 degrees F. Lightly grease 14 regular sized muffin tin cups.
• In a small skillet, melt the butter over medium-low heat. Add the onions and cook until soft and golden brown, 3 to 4 minutes. Add the corn and a pinch of salt and cook 3 to 4 minutes, stirring occasionally. Remove from the heat and set aside to cool.
• In a large bowl, stir together the flour, cornmeal, baking powder, salt, cayenne pepper, and cheese. In a second bowl, whisk together the buttermilk, oil, eggs, jalapenos, and honey. Add the buttermilk mixture to the flour mixture, stirring just until moistened. Stir in the cooled onions and corn.
• Spoon the batter into the prepared tins, filling 3/4 of the way full. (If there are empty cups in a tin, fill with water.) Bake the muffins until golden and a toothpick inserted into the center comes out clean, 12 to 15 minutes. Transfer to a wire rack to cool and serve warm.

CORN MUFFINS WITH JALAPENOS AND LIME BUTTER

Steps:

• Preheat oven to 400º.
• Melt 1 tablespoon butter in a large nonstick skillet over medium high heat; Add onion and garlic to pan; cook 2 minutes stirring occasionally.
• Add corn, jalapeno and 1/4 teaspoon salt; cook 2 minutes. Remove from heat; add 2 tablespoons butter, tossing to melt.
• Combine flour, remaining 3/4 teasopon salt, cornmeal, and next 4 ingredients (through chili powder) in a large bowl.
• Combine buttermilk, eggs and egg white in a large bowl.
• Add onion mixture to buttermilk mixture. Add buttermilk mixture to flour mixture, stirring just until moist.
• Spoon batter into 15 muffin cups coated with cooking spray.
• Bake for 20 minutes or until lightly browned. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely.
• Combine remaining 3 tablespoons butter, juice and honey in a small bowl; stir until well blended.
• Serve with muffins.

JALAPENO CORN MUFFINS

Steps:

• Grease 11 medium-size muffin cups.
• Combine cornmeal, flour and baking soda. Stir in corn, peppers and cheese.
• In another bowl combine oil, eggs and buttermilk, and stir into corn mixture, just enough to moisten. Do not overmix.
• Fill prepared muffin cups with batter, and bake at 400 degrees for 20 minutes, or until muffins are golden brown.

JALAPENO-CHEDDAR CORN MUFFINS

Steps:

• Preheat oven to 400°F.
• Spray muffin tins with butter flavor cooking spray.
• combine the eggs,buttermilk,and melted butter in a bowl.
• In another large bowl Combine all the dry ingredients and whisk together to blend.
• Add the shredded Cheddar and the corn kernels to the dry ingredients.
• Add the wet ingredients and mix gently, until everything is moist (do not over mix).
• Divide the batter evenly between the 24 muffins. It should be about 3/4 of the way full.
• place a thin slice of jalapeño on the top of each muffin and bake for about 25 minutes or until brown.

JALAPEñO-HAM MINI CORN MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray 18 mini muffin cups with nonstick spray.
• Blend muffin mix, milk, and egg in a bowl; batter will be slightly lumpy.
• Spray a skillet with cooking spray and heat over medium heat. Add ham, jalapeño peppers, onion, and corn kernels; sauté for 5 minutes.
• Stir ham mixture into the muffin batter. Fold in Monterey Jack cheese. Use a 1-tablespoon scoop to fill each prepared muffin cup about 3/4 full.
• Bake in the preheated oven until a toothpick inserted in the center of each muffin comes out clean and muffins are lightly browned, about 10 minutes.
• Remove corn muffins from the pan. Serve warm or at room temperature.