Jalapeno Jam And Corn Muffins Food

SUNNY'S EASY BACON AND CHEESE STUFFED CORN MUFFINS WITH JALAPENO JELLY GLAZE

Steps:

• For the batter and filling: Preheat the oven to 400 degrees F.
• In a large bowl, add the cornbread mix. In a medium bowl, whisk the milk, paprika, bacon, eggs, scallions and lime zest. Fold the egg mixture into the cornbread mix. Let rest 5 minutes.
• In a 12-cup muffin tin lined with muffin liners, divide half of the batter among all 12 cups. Then add the mozzarella in an even layer and top each with a piece of pepper jack. Gently press down to make everything even. Pour over the remaining batter and spread evenly. Bake until the tops are golden, about 20 minutes.
• For the glaze: Meanwhile, in a small pot, add the jelly, lime juice, butter and a splash of water. Heat until the mixture begins to simmer.
• Remove the muffins from the oven and immediately pour a spoonful of the glaze over the top of each. Serve warm.

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.

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.

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.

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.

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.

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.

JALAPENO PEPPER JAM

Steps:

• ***Before you begin, be sure to wash and dry your jars.***
• 1. You will need 4 total cups of finely chopped jalapeno and bell peppers. I used 1 large red bell pepper, 1 large green pepper and 10 jalapeno. Some of my jalapeno are red (as you can see from the picture). My friend Cindi grew them in her garden. Aren't they pretty!
• Now, before you start chopping..
• Be sure to put some rubber gloves on. The seeds in the jalapeno peppers will burn you. Honestly, they really will. Trust a girl who knows from a previous bad experience.
• 2. Chop the ends from the jalapeno and bell peppers.Chop them into small pieces. I use (and love) this Progressive Fruit and Vegetable Chopper.Chop enough to equal 4 cups. I opted to leave all of the seeds in, which ended up being a nice amount of heat. You can leave some of them out if you are looking for a more mild jam.
• 3. Pour the chopped peppers into a large pot. Sprinkle 1 (1.75 ounce) package of pectin over them and stir to combine.
• 4. Add 1 C apple cider vinegar. Bring the mixture to a boil over medium high heat.
• 5. Once you have a rolling boil, add 5 cups granulated sugar. Stir it well, making sure that all of the sugar is dissolved.
• 6. Stirring constantly, bring it back to a rolling boil. Allow it to boil for 1 minute then remove it from the heat.
• 7. Carefully pour the hot jam into pint-sized jars.
• 8. Take a wet paper towel and clean the rim of the jars, making sure there isn't any jam sticking to it. This will help you get a nice, clean seal.
• 9. Place a lid and ring onto the top of the jars. Make sure you are using new lids. Lids that have been used in the past won't seal properly for you. Place the jars in a water bath canner and process for 15 minutes. The lids will make a popping sound once they have sealed. You can check to be sure they have sealed by pressing your finger in the center of the lid. If it's firm, you are good to go. If it has some give to it, the lid hasn't sealed and will need to be processed in the water bath canner for a longer period of time.
• Store in a cool, dry place. Refrigerate after opening.
• This jam is wonderful served with cream cheese and Ritz crackers.

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.

CORN MUFFINS WITH JALAPENO

Steps:

• Pre-heat the oven to 400 degrees.
• In a large mixing bowl, add the corn muffin mix and the other ingredients.
• Mix until combined being careful not to over-mix.
• Using a cookie scoop, divide the mixture evenly between a 12 capacity muffin pan.
• Bake the muffins for 15 to 20 minutes or until they are golden-brown and a toothpick inserted into the center of a muffin comes out clean.
• Let cool briefly before removing and serving.

JALAPENO JAM AND CORN MUFFINS

Steps:

• Preheat oven to 375°F.
• Grease muffin tin.
• Sift together the flour, cornmeal, baking powder, salt, and cayenne in a bowl and set aside.
• In another large bowl, beat together buttermilk, butter and sugar.
• Mix in the eggs, then the corn, blending well after each addition.
• Add the flour mixture, and stir to combine lightly.
• Spoon half of the batter (it will be stiff) into the greased muffin tins, filling each cup just 1/3 full.
• Drop about 1 teaspoon of jelly on top of the batter in each cup.
• Top with the remaining batter, covering the jelly completely.
• Bake at 375 degrees for 20-25 minutes, or until they are a deep golden.
• Serve warm with butter.

MINI BACON-JALAPENO-ONION CORN MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray 48 mini muffin tin cups with nonstick cooking spray.
• Mix cornmeal, sugar, baking soda, and salt together in a large bowl. Stir in jalapenos, onion, and garlic. Add melted butter and mix well.
• Stir corn, buttermilk, eggs, and bacon into the cornmeal mixture until incorporated. Add shredded Monterey Jack cheese and mix batter well.
• Use a 1-tablespoon cookie scoop to fill muffin cups about 3/4 full with batter.
• Bake in the preheated oven until puffed and golden brown, 18 to 20 minutes. Remove from muffin tins and cool on a rack.

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.

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.

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.

CORN AND JALAPENO JAM MUFFINS

Steps:

• I made these muffins recently and they are great! They are from my present favourite cookbook - Texas Home Cooking by Cheryl Alters Jamison and Bill Jamison. Tons of amazing recipes. Preheat oven to 375 F. Grease muffin tins. Sift flour together with cornmeal, baking powder, salt, cayenne in a bowl, and set aside. In another, larger bowl, beat together the buttermilk, butter, and sugar. Mix in the eggs, followed by the corn, blending well after each addition. Add the flour mixture, and stir to combine lightly. Spoon about half the batter- it will be stiff- into the muffin tins, filling each cup abut one0third full. Drop a dollop of jelly, about 1 teas, on top of the batter in each cup. Top with the remaining batter, covering the jelly completely for each muffin. Bake the muffins 22 to 24 minutes until they are deep golden. Serve warm. Posted to CHILE-HEADS DIGEST V3 #168 Date: Mon, 25 Nov 1996 21:22:44 -0500 (EST) From: Karen Pepper

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 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.