FAVORITE JALAPENO CORN MUFFINS
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
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.
CORNBREAD-JALAPENO MUFFINS
I created this recipe when my wife offered to bring something to her brother Justin's New Year's Eve party. In a way that only those who are brought up together can get away with, she was told that he never likes anything that she brings. He then relented and said she could bring the cornbread. After a bit of experimenting, this is what we came up with. Everyone at the party agreed that this cornbread was awesome, and much better than any cornbread Justin ever made. Gotta love sibling rivalries.
Provided by Kevin Green
Categories Bread Quick Bread Recipes Muffin Recipes Corn Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 12
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.
Nutrition Facts : Calories 229.2 calories, Carbohydrate 33.3 g, Cholesterol 48.4 mg, Fat 9.3 g, Fiber 1.5 g, Protein 4.6 g, SaturatedFat 5.3 g, Sodium 342.3 mg, Sugar 10.8 g
JALAPENO CORNBREAD MUFFINS
Slightly sweet and amazingly moist Jalapeno Cornbread Muffins made with fresh corn, corn meal, and jalapenos. Sweetness of two kinds of corn, hint of salt, and heat of Jalapeno chili.. You guys! This tex-mex recipe is keeper for all savoury corn muffin lovers! Can you believe this need only 10 minutes prep? No kidding! Just 10 minutes and 22-25 minutes of baking and fresh warm bread to serve with your favorite soup! All you need is: a whisk, a bowl and a muffin tin... and simple cornbread muffin ingredients: one corn on the cob, corn meal, AP flour, jalapeno, egg, buttermilk, and baking powder! Best part is: even though easy to put together, these muffins are no comprise in flavor. Try these once and you will forget cornbread muffin mix... for good! I promise! Secret for making moist cornbread muffins.. I should say, any muffin is right ratio of fat, leavening agents and flour.. And paying attention to the recipe :) So, let's get started! I love serving bread on the side of a soup. Every hearty soup needs a crusty and delicious bread to scoop all the goodness. When I prepared Pasta Fagioli last weekend, I served Jalapeno Corn muffins on the side. If you wondering, why Italian soup and southern corn bread?? Well, I love a good crusty sweet jalapeno cornbread with beans chili. The creamy beans soup reminded me of a hearty beans chili and I could think of only one bread to compliment it: sweet cornbread. Since the soup wasn't very spicy, the jalapeno in corn muffins made every bite scrumptious! I finished two corn muffins with one bowl of soup and was still craving for more. Loaded with fresh Corn and Jalapeno: To me, there is nothing like cornbread with corn and jalapenos. I enriched corn muffins with corn, usually fresh corn from a cob, for texture and jalapeno for savoury surprise. When corn is not in season... sometimes I use unsalted sweet canned corn too. When muffins cook in oven, corn kernels become juicy and soft. They burst in mouth when you bite into a warm sweet cornbread muffin... omg! my favorite!! To suit my need of savoury hot and sweet muffins.. I added one whole pickled jalapeno (chopped) and one fresh jalapeno. You can do the same or use just one as per your taste preference. My loves for Jalapenos and other Mexican chili is hard to express in one recipe. Idea is, if there is jalapeno or chipotle recipe in world.. I will find it. Ameen! :) Buttermilk makes Cornbread Moist Cornbread or corn muffins, one ingredient that I always add to muffins is - buttermilk. The tang and fat of buttermilk gives amazing lite and moist texture to muffins. Tell me who does not like a moist cornbread? Ask me? I adore it! Give me few with soft salted butter and then don't bother me. I like to devour my share of corn muffins! ;-) Note: When I'm out of buttermilk, I substitute it with non-fat diluted yogurt. Even though I make cornbread often... this is my first cornbread recipe on blog. I make awesome skillet cornbread too but that will be a separate post. :) It is very cold in my part of the world today... and I'm thinking to make some more soup and bake a batch of fresh cornbread muffins. Friends, if you planning to spend cozy Friday evening at home? I recommend treating yourself with comforting soup and jalapeno cornbread muffin for dinner! (save some for Saturday breakfast with butter and hot chai tea. ) Have wonderful weekend! -Savita
Provided by Savita
Time 35m
Number Of Ingredients 11
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 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.
SWEET JALAPENO CORNBREAD
A surprisingly tasty blend of sweet cornbread and jalapeno peppers. If you love hot peppers and cornbread, then you must try this recipe.
Provided by hotsauce
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 50m
Yield 12
Number Of Ingredients 9
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.
Nutrition Facts : Calories 294.2 calories, Carbohydrate 40.1 g, Cholesterol 49.2 mg, Fat 12.8 g, Fiber 2.1 g, Protein 6 g, SaturatedFat 2.7 g, Sodium 532.3 mg, Sugar 13.3 g
CORN AND JALAPEñO MUFFINS
The flavor of these buttery, miniature muffins is amped up with sautéed corn kernels and jalapeño chiles. They are the perfect accompaniment to a pot of beans, but are tender and delicate enough to serve with an elegant chicken stew.
Provided by David Tanis
Categories dinner, lunch, snack, breads, side dish
Time 45m
Yield 36 muffins
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 68, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 3 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 106 milligrams, Sugar 1 gram, TransFat 0 grams
JALAPENO CORN MUFFINS
Full of Southwestern flair and flavor, these healthy Jalapeño Corn Muffins are so unbelievably delicious, you won't want to stop eating them. Perfectly fluffy, packed with exceptional yumminess, and topped with a pickled jalapeño sends these savory muffins over the top to flavor town! An awesome accompaniment to any dish, making them the ultimate Whole Food Plant Based corn muffin! Vegan, no oil, no refined sugar, no highly processed ingredients, and gluten free.
Provided by Monkey and Me Kitchen Adventures
Categories Side
Time 34m
Number Of Ingredients 19
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.
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.
Nutrition Facts : @context http, Calories 269, UnsaturatedFat 8 grams, Carbohydrate 25 grams, Fat 17 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 194 milligrams, Sugar 4 grams, TransFat 1 gram
"JIFFY" ROASTED CORN AND JALAPENO CORNBREAD
This is a moist, easy, colorful and delicious cornbread. Roasting the corn adds a little nuttier flavor and the red bell pepper adds a nice color and flavor.
Provided by Diane in Nebraska
Categories Breads
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a sauté pan.
- Add the corn, onion and red pepper and sauté on medium heat until some of the corn kernels start to turn golden brown.
- Whisk egg, corn liquid, and cream together.
- Stir into corn muffin mix with a fork.
- Stir in diced jalapenos and cheddar cheese.
- Quickly stir in hot sautéed corn and onion mixture, just mixing in slightly.
- Pour into 8 x 8 buttered baking dish.
- Bake at 350º for 15 minutes.
- Remove cornbread, turn off oven, drizzle cornbread with honey and put back in hot oven for 5 minutes (If you prefer not to use honey just bake for a total of 20 minutes).
- Remove from oven and let stand for 10 minutes before serving.
- Note: you may want to use 1½ cups frozen corn in place of the canned corn; just use 1/4 cup milk in place of the 1/4 cup reserved corn liquid.
BELL PEPPER MUFFINS
Featuring three types of peppers and a hint of basil, these tender muffins are perfect with chicken. I trimmed down the original recipe to make them low in fat and cholesterol. -Karen Shipp of San Antonio, Texas
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a nonstick skillet, saute peppers in butter until tender; set aside. In a large bowl, combine the flour, sugar, baking powder, salt and basil. Whisk the egg, egg substitute and milk; stir into dry ingredients just until moistened. Fold in the peppers., Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 119 calories, Fat 3g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 228mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.
JALAPENO CORNBREAD MUFFIN
Provided by Food Network
Time 40m
Yield 6 muffins
Number Of Ingredients 15
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.
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.
Nutrition Facts : Calories 35 calories, Carbohydrate 5 grams carbohydrates, Cholesterol 19 milligrams cholesterol, Fat 1 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 49 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
JALAPEñO CORN MUFFINS WITH RED BELL PEPPER
Categories Bread Breakfast Brunch Bake Picnic Corn Bell Pepper Summer Jalapeño Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 14
Number Of Ingredients 16
Steps:
- Position rack in center of oven and preheat to 400°F. Spray fourteen 1/3-cup muffin cups with nonstick vegetable oil spray, or line with paper liners. Melt 2 tablespoons butter in heavy small saucepan over medium heat. Add onion and garlic and sauté until onion is tender, about 8 minutes. Add remaining 6 tablespoons butter; stir until melted.
- Combine cornmeal and next 5 ingredients in large bowl. Whisk milk and eggs together in medium bowl; mix into dry ingredients. Add onion-butter mixture, corn, red bell pepper, cilantro and jalapeño and stir until just blended.
- Divide batter among prepared muffin cups. Bake until tester inserted into center of muffins comes out clean, about 20 minutes. Cool muffins slightly on wire rack; serve warm.
JALAPENO CORN MUFFINS
These easy corn muffins are studded with bits of chopped jalapeno for just a little bit of heat. Serve them alongside chili or a Southwestern-style soup.
Categories Desserts and Baking
Yield Makes 12.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 150 calories, 5.7 g fat, 3.2 g protein, 21.7 g carbohydrate, 0.9 g fibre, 205 mg sodium
MEXICAN CORNBREAD WITH CORN AND PEPPERS
Steps:
- Gather the ingredients.
- Position a rack in the center of the oven and heat to 350 F (180 C/Gas 4). In a large mixing bowl, combine cornmeal, flour, sugar, salt, baking powder, and baking soda. Stir to blend.
- In a medium bowl, combine the beaten eggs, buttermilk with oil, corn, onion, chopped pepper(s), and shredded cheese.
- Blend into the dry ingredients until moistened.
- Pour the batter into a well-greased 9-inch-square baking pan.
- Bake at 350 F for 30 to 35 minutes, or until cornbread is browned. Let cool slightly before removing from the pan, about 10 minutes.
Nutrition Facts : Calories 256 kcal, Carbohydrate 24 g, Cholesterol 48 mg, Fiber 2 g, Protein 6 g, SaturatedFat 3 g, Sodium 494 mg, Sugar 5 g, Fat 16 g, ServingSize 9 Servings, UnsaturatedFat 0 g
JALAPENO JAM AND CORN MUFFINS
These tasty hot-sweet muffins will go great with your next barbecue, chili feast, or just plain old beans. Try it, you will like it.
Provided by Miss Annie
Categories Quick Breads
Time 45m
Yield 12 muffins
Number Of Ingredients 11
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.
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