Jalapeno Cornmeal Muffins 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.

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.

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.

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.

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.

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.

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.

CORNMEAL MUFFINS

Steps:

• Preheat oven to 375º F.
• Grease muffin pan.
• Mix dry ingredients together.
• In a seperate bowl combine melted butter, egg and milk; mix well.
• Add dry mix to wet mix and stir until just combined.
• Spoon batter into muffin pan and bake for 15-20 minutes.
• Serve hot.

JALAPENO MEXICAN CORN MUFFINS

Steps:

• Sift flour, baking powder and salt together.
• Add cornmeal, eggs, sour cream, cheese, corn, jalapeno peppers and butter; mix well.
• Spray a medium muffin tin or use paper liners and fill with the mixture.
• Bake at 450 for 15-20 minutes.

LOW-FAT JALAPENO CORNBREAD MUFFINS

Steps:

• Preheat oven to 400 degrees and spray a 12 cup muffin tin with cooking spray.
• Combine cornmeal, flour, low calorie sweetener, baking soda and salt in a bowl. Add all other ingredients and mix until thoroughly moistened. Divide batter between muffin cups.
• Bake 16-18 minutes or until muffins spring back when touched lightly in the center.

JALAPENO BLUE-CORN MUFFINS

Steps:

• Preheat the oven to 400 degrees.
• Heat the shortening in a skillet and when it is melted pour it into a small bowl.
• Heat the butter in the skillet and pour six tablespoons of it into the bowl with the shortening. Let the mixture stand until cool.
• To the three tablespoons of butter remaining in the skillet add the red pepper, green pepper, jalapeno or serrano peppers and garlic. Cook, stirring, about two minutes. Remove from the heat.
• Beat the eggs in a mixing bowl and add the cooled shortening and butter mixture. Beat well.
• Put the buttermilk in a cup and add the baking soda. Stir this into the egg mixture.
• Sift together the flour, cornmeal, sugar, salt and baking powder into a mixing bowl.
• Pour the shortening mixture into the cornmeal and stir. Add the pepper mixture and blend thoroughly.
• Lightly butter the inside of a 12-cup muffin tin. Spoon batter into each cup until about two-thirds full.
• Place the tin in the oven and bake 20 to 25 minutes or until muffins are nicely browned.

JALAPENO AND BACON CORNBREAD MUFFINS

Steps:

• Preheat oven to 425-degrees F.
• Fry bacon in a skillet over medium heat until crisp (10-15 minutes).
• Transfer bacon to paper towels to drain.
• Crumble bacon and set aside.
• Pour bacon fat into a bowl and set aside.
• Melt Crisco and 2 tablespoons of the bacon fat together in the same skillet over medium heat.
• Grease a muffin tin with remaining bacon grease and transfer to oven so muffin tin will be hot.
• In a large bowl beat eggs.
• Add bacon, onions, jalapenos, pickling juice, sugar, baking soda, salt, cumin and pepper and stir well to combine.
• Add cornmeal and buttermilk and stir to combine.
• Add the hot fat (from the skillet) and stir until combined.
• Remove muffin tin from oven.
• Pour batter into muffin tins.
• Bake or 15-20 minutes or until done and toothpick comes clean.