Kale Corn And Jalapeno Muffins Food

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.

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.

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.

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.

KALE, CORN, AND JALAPENO MUFFINS

Steps:

• In a steamer set in a pot of boiling water, cook kale until bright green and just tender, about 5 minutes. Let cool completely, then coarsely chop. Measure out 1 cup; reserve remainder for another use.
• Preheat oven to 375 degrees. Line a standard 12-cup muffin tin with baking cups, or lightly brush with butter. In a medium bowl, whisk together flour, cornmeal, baking powder, and salt. In another bowl, whisk together butter, milk, eggs, and honey. Stir wet ingredients into dry until just combined. Fold in kale, jalapeno, and corn.
• Divide batter evenly among muffin cups. Bake until golden and tops spring back when lightly touched, about 22 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely.

CHEDDAR CORN MUFFINS WITH JALAPEñO BUTTER

Steps:

• Make corn muffins:
• Preheat oven to 425°F with rack in middle. Brush muffin cups with softened butter.
• Whisk together cornmeal, salt, baking powder, and baking soda in a large bowl.
• Whisk together corn, buttermilk, egg, and melted butter in another bowl, then stir into flour mixture until just combined. Stir in 1 1/2 cups cheese.
• Divide batter among muffin cups and sprinkle with remaining 1/4 cup cheese. Bake until puffed and golden-brown and a wooden pick inserted into center of a muffin comes out clean, about 20 minutes. Turn out onto a rack to cool. Serve warm or at room temperature.
• Make jalapeño butter while muffins bake:
• Stir together butter, jalapeño, and 1/4 teaspoon salt. Serve with 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.

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.
• 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:

• 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 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.

CHEESY KALE MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a muffin tin with cooking spray.
• Mix pancake mix, mozzarella cheese, and onion together in a large bowl. Add kale, milk, and ricotta cheese; mix until combined. Scoop batter into the prepared muffin tin.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

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.

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.

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!