Jalapeno Corn Muffins Food

CORNBREAD-JALAPENO MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 12-cup muffin tin with cooking spray.
• Place butter in a microwave-safe dish. Microwave, uncovered, on high until melted, about 30 to 45 seconds.
• Pour melted butter into a large bowl and stir in sugar. Add eggs and beat until well blended. Stir in buttermilk and baking soda. Add corn, cornmeal, flour, jalapenos, red chiles, and salt; mix until well combined but do not overmix. Transfer batter to the prepared muffin cups using a ladle or large serving spoon.
• Bake in the preheated oven until a fork inserted into the center comes out clean, 15 to 18 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

SWEET JALAPENO CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
• Beat margarine and sugar together in a large bowl until smooth. Combine cornmeal, flour, baking powder, and salt in another bowl. Stir eggs and milk in a third bowl. Pour 1/3 milk mixture and 1/3 flour mixture alternately into margarine mixture; whisk until just mixed. Repeat with remaining ingredients and stir in jalapeno peppers. Spread mixture evenly into prepared baking pan.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, 22 to 26 minutes. Cool in the pan for 10 minutes before slicing.

JALAPENO CORNBREAD MUFFINS

Steps:

• Prevheat oven at 400 degrees Fahrenheit. Spray muffin tin with cooking spray or line with muffin liners. Set aside.
• In a medium bowl or paper plate, mix dry ingredients with a whisk or fork. Fold in chopped jalapeno and corn kernels and set aside.
• In a wide bowl, add wet ingredients - eggs, melted and cooled butter, olive oil, and buttermilk. Whisk until eggs are very well blended with buttermilk.
• Add dry ingredient + jalapeno mix in wet ingredients and fold with spatula gently until just combined. Scoop into 11 muffin cups and bake for 22-25 minutes or until tooth pick inserted in middle comes out clean.

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 oven to 375 degrees. Brush the cups of a standard 12-cup muffin tin with melted butter, and set aside. Whisk together buttermilk, eggs, and sour cream in a medium bowl until combined, and set aside. Whisk together cornmeal, flour, sugar, baking powder, salt, jalapenos, and corn in a large bowl until combined.
• With a rubber spatula, fold buttermilk mixture into cornmeal mixture until well combined. Fold in melted butter. Divide batter among muffin cups, filling each three-quarters full. Bake until a cake tester inserted into centers comes out clean, about 25 minutes. Let muffins cool in tin 5 minutes. Turn out into a basket or bowl lined with a clean kitchen towel; cover to keep warm. Serve with butter.

CORN AND JALAPEñO MUFFINS

Steps:

• Heat oven to 400 degrees. Put 2 tablespoons butter in a skillet over medium heat. Add corn kernels and jalapeño and cook gently for 2 minutes. Season with salt and pepper and set aside. Melt 4 tablespoons butter in a separate pan.
• Mix together flour, cornmeal, baking powder, baking soda and 1 teaspoon kosher salt. Beat in eggs and buttermilk to make a thick batter. Add corn kernels and jalapeño, as well as the melted butter from the separate pan, then stir in grated cheese.
• Butter miniature muffin tins and fill with about 1 1/2 tablespoons batter per muffin. Bake for 10 minutes, until golden.

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.

JALAPENO CORNBREAD MUFFINS

Steps:

• Preheat oven to 375 degrees F. Lightly coat a 12-cup muffin tin with nonstick spray; set aside. In a large bowl, combine flour, cornmeal, baking soda and salt. In a large glass measuring cup or another bowl, whisk together buttermilk, butter, sugar, eggs and honey. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add jalapenos and cheese, and gently toss to combine. Scoop the batter evenly into the muffin tray. Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean. Remove from oven and cool on a wire rack.

JALAPEñO JAM CORN MUFFINS

Steps:

• Preheat over to 375 degrees. Lightly coat a 12-cup muffin tin with cooking spray; set aside.
• In a medium size bowl, sift together the flour, cornmeal, baking powder, salt, and cayenne pepper.
• In a larger bowl, blend together the buttermilk, butter, and sugar. Mix in the eggs and blend well. Stir in the corn kernels. To this mixture, add the flour mixture and stir until just incorporated.
• Using half the batter, fill each muffin tin about 1/3 full. Drop 1 teaspoon jalapeno jelly on top of the batter in each cup, then top with the remaining batter being sure to cover the jelly completely.
• Bake for 22-24 minutes or until a dark golden brown. Serve warm.
• For mini muffins: Reduce the cooking time to 18 minutes.

JALAPENO CORN MUFFINS

Steps:

• 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.

KETO CHEDDAR JALAPENO MUFFINS

Steps:

• Preheat oven to 325 degrees and line a 12-cup muffin pan with liners. (It's best to use silicone liners. These muffins tend to stick to paper liners.)
• In a large bowl, whisk together the almond flour, coconut flour, erythritol, baking powder, salt, and garlic powder.
• Add the eggs, butter, and almond milk.
• Cut 12 thin slices from one of the jalapenos and finely dice the remaining jalapeno.
• Add the minced jalapeno to the batter along with the cheddar cheese and Pepper Jack cheese. Stir to mix.
• Divide batter evenly between the 12 muffin cups. Place 1 jalapeno slice on top of each one.
• Bake for 30 to 35 minutes.

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 CORNBREAD MUFFINS

Steps:

• Preheat oven to 425°F (218°C). Line a 12-count muffin pan with liners or spray with nonstick spray. This recipe makes about 14 muffins, so there will be a 2nd batch. Set pan aside.
• Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a medium bowl, whisk the cooled melted butter, oil, brown sugar, and honey together until completely smooth and thick. Then, whisk in the egg until combined. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the peppers. Avoid overmixing.
• Spoon batter into muffin liners, filling all the way to the top. Bake for 5 minutes 425°F (218°C) then, keeping the muffins in the oven, reduce heat to 350°F (177°C) and continue baking for another 16-17 minutes. The total time these muffins should be in the oven is around 21-23 minutes. Use a toothpick to test. If it comes out clean, the muffins are done.
• Remove muffins from the oven and allow to cool in the pan for 5-10 minutes before enjoying. Store leftovers in an airtight container at room temperature or in the refrigerator for up to 1 week.

JALAPENO CORN MUFFINS

Steps:

• Preheat oven to 375 degrees.
• Lightly coat a 12-hole muffin tin with non-stick cooking spray. Set aside.
• Slice one jalapeno into 1/4 inch slices to garnish the top of the muffins. (Optional) Remove the seeds from the second jalapeno and finely chop. Set aside.
• In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside.
• In a separate bowl, whisk together the canned cream style corn, canned diced green chilies, diced jalapeno, buttermilk, melted butter, and egg.
• Pour the wet ingredients into the dry ingredients. Using a wooden spoon, mix until well incorporated.
• Divide the batter among the 12 muffin tin holes. Top each with a slice of jalapeno. (Optional)
• Bake for 20 minutes. Remove from oven and allow to rest for 5 minutes before removing from muffin tin. Serve warm.

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.

KICKS LIKE A MULE - MEXICAN JALAPENO AND CORNBREAD MUFFINS!

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.

GLUTEN-FREE JALAPEñO CORNBREAD MUFFINS

Steps:

• Preheat oven to 350 degrees F (176 C), and line a muffin tin with 12 paper liners OR lightly grease them with non-stick spray or butter (as original recipe is written // adjust number of muffins if altering batch size).
• Melt butter in a large mixing bowl.
• Add pumpkin puree (or applesauce), sugar, honey, eggs and whisk to combine.
• Next add salt, baking soda, 1/2 of the jalapeños (diced, seeds removed // 1 jalapeño as original recipe is written) and stir.
• Add buttermilk or almond milk and stir again until combined.
• Last, add cornmeal and gluten free flour blend and stir until combined. If it looks too thin, add a touch more flour. If it looks to thick, add more buttermilk.
• Pour evenly into 12 muffin tins (as original recipe is written) and top each with a slice of jalapeño (optional), seeds removed.
• Bake for 18-22 minutes, or until golden brown on top and a toothpick inserted into the center comes out clean. Remove from oven and let rest in the pan for a few minutes. Then transfer to a plate or bowl for serving. Cover to keep warm.
• I highly recommend serving these with just a touch of butter and honey.
• Will keep in an airtight container for up to a couple of days. Store in the freezer to keep longer.

JALAPEñO-CHEDDAR CORN MUFFINS

Steps:

• Preheat oven to 450°F. Cut 12 thin slices from 1 jalapeño; set slices aside. Seed the rest of the jalapeño and the other jalapeño and finely chop.
• Coat a medium nonstick skillet with nonstick spray. Heat pan over medium-high heat. Add chopped jalapeño and corn; sauté until corn begins to brown, about 4 minutes.
• In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together yogurt, oil, and eggs. Add yogurt mixture to cornmeal mixture and stir just until combined. Fold in corn mixture and cheese.
• Divide batter evenly among 12 muffin cups coated with nonstick spray. Arrange 1 jalapeno slice onto top of batter in each muffin cup. Bake at 450°F until a wooden pick inserted in center comes out clean, 13 to 15 minutes. Serve warm.
• Serving size: 1 muffin

JALAPENO CORN MUFFINS RECIPE

Steps:

• Preheat oven to 350 degrees F. Spray the cups of a muffin tin with nonstick cooking spray.
• In a medium mixing bowl, beat the eggs. Add the milk and oil. Mix well.
• Add the cornmeal, Bisquick, and sugar. Stir until the mixture is smooth.
• If you plan to add cayenne pepper, do it now. Stir in the jalapenos.
• Spoon the mixture into the greased muffin tin.
• Bake for approximately 25 minutes or until the muffin tops are light golden brown.

JALAPENO CORN MUFFINS

Steps:

• Preheat the oven to 375 F. Place the oven racks towards the middle, avoiding the lower oven rack placement.
• Line a muffin baking pan with 8 muffin paper liners. Set aside.
• Place all the dry ingredients into a medium mixing bowl. Stir until well combined.
• Place all the wet ingredients into a large mixing bowl. Stir well until combined.
• Add the dry ingredients to the wet ingredients and stir just until combined.
• Then add the diced jalapeno peppers, sliced scallions, diced bell pepper, and thawed corn, mix until well combined, but do not overmix the batter.
• Fill the muffin baking pan (with paper liners) to nearly the top up the muffin liner sides. The batter will rise slightly so do not overfill. Then place one mild pickled jalapeno pepper slice on top of each muffin, push down slightly to secure into the batter.
• Place the muffin baking pan into a preheated 375 F oven and bake for 22 minutes or until a toothpick comes out clean. It is OK if there are a few crumbs on the toothpick, but it should not be gooey.
• Once out of the oven, allow to cool for 5 minutes, then transfer the muffins from the muffin baking pan to a wire rack to cool for 10 minutes. Allowing the muffins to rest for 10 minutes allows them to firm up in texture.
• Serve warm.

JALAPEñO CORNBREAD MUFFINS (GLUTEN FREE)

Steps:

• Preheat oven to 350F.
• In a large bowl whisk sugar, baking powder, cornmeal, flour, salt until combined.
• In a separate medium bowl, whisk eggs and then add oil, melted butter and milk.
• Add wet ingredients to dry and whisk until smooth.
• In a separate bowl mix jalapenos and sprinkle with flour just enough to cover all the jalapenos. After that, stir the jalapenos into the batter.
• Brush muffin tin with olive oil or batter and divide the butter equally between 15 cups. (You'll need to fill up about ⅔ of each cup). Add a jalapeno slice on top of each muffin (optional but makes a beautiful presentation).
• Bake for 20-25 minutes or until toothpick inserted in the thickest part will be almost dry.
• Remove from oven and let cool for 10 minutes in the muffin tin. Remove to wire rack and brush with melted butter (optional).
• Serve with honey, more butter, chili's, stews and many more!

CORNBREAD JALAPENO MUFFINS

Steps:

• This recipe calls for cheese, and you can use any kind of cheese you like for this, but cheddar is usually preferred. If you don't want to make jalapeno cheddar cornbread muffins, then you can just leave the cheese out.
• Start by preheating the oven to 375 degrees Fahrenheit. Prepare a muffin pan by greasing it or spraying it with a nonstick spray.
• Combine cornmeal, salt, baking soda, and flour in a large bowl.
• In another bowl, combine butter, buttermilk, sugar, honey, and eggs. Whisk together and pour these wet ingredients over the dry ingredients. Next, add in the cheese and jalapenos and combine gently.
• Scoop out your jalapeno cheese cornbread muffins batter into the muffin tray, with even amounts in each cup. Bake in the oven for 16 minutes, and you can check to see if they are done by sticking a toothpick in the center of one. If the toothpick comes out clean, your cheddar jalapeno cornbread muffins are done.
• Scoop the batter evenly into the muffin tray. Place into oven and bake for 15-17 minutes, or until a toothpick inserted in the center comes out clean.
• Take them out of the oven and remove from the muffin pan. Allow the muffins to cool on a wire rack.

JALAPENO CHEDDAR CORNBREAD MUFFINS

Steps:

• Preheat the oven to 400 °F. Spray miniature muffin tins with cooking spray.
• In a mixing bowl, combine the cornmeal, salt, onion powder, and baking powder, stirring with a spatula. Add the cheese, creamed corn, sour cream and chilies. Stir until lightly combined. Add the oil and eggs and stir until everything is combined.
• Place 1/2 tablespoon of batter into each muffin cup. Bake for 18 to 20 minutes. Serve warm. Makes about 4 dozen mini-muffins.

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.

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.

BROWNED BUTTER JALAPEñO CORNBREAD MUFFINS.

Steps:

• 1. Preheat the oven to 400 degrees F. Grease 16 muffin tins lightly with softened butter. 2. Add the butter to a skillet set over medium heat. Allow the butter to brown until it smells toasted and is deep golden brown, about 3-4 minutes. Stir often. Remove from the heat and transfer the butter to a heat-proof mixing bowl.3. To the bowl, add the honey, buttermilk, and yogurt, whisking to combine. Whisk in the eggs. Now stir in the flour, cornmeal, baking powder, baking soda, and salt until just combined. Fold in the jalapeños, if using. 4. Divide the batter among the prepared muffin tins. Transfer to the oven and bake for 12-15 minutes, until golden brown. Let cool slightly in pan. Transfer muffins to a wire rack. Eat warm with additional butter and honey or let cool completely.

JALAPENO CORN MUFFINS

Steps:

• Preheat natural gas barbecue on medium heat, with a brick directly on the grid, for 10 - 15 minutes.
• Combine cornmeal, flour, sugar, baking powder and salt in a bowl.
• Whisk together milk, oil and egg until well blended.
• Pour wet ingredients into dry ingredients and stir just until combined.
• Gently fold in corn, red pepper and jalapeno pepper. Spoon mixture into paper-lined muffin cups.
• Place muffin pan on brick. Bake, with lid down, over medium heat until a cake tester inserted into the centres come out clean, 20 - 25 minutes. Turn pan occasionally to ensure even cooking. Muffins may also be baked in a 400°F oven for 20 - 25 minutes or until muffins test done. Serve warm.