JALAPENO CORNBREAD MUFFINS
These sweet, crumbly muffins are unbelievably easy to make and incredibly addicting!
Provided by Chungah Rhee
Yield 12 muffins
Number Of Ingredients 11
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 CORNBREAD MUFFINS
Chopped jalapeño adds the perfect amount of kick to this delicious cornbread muffin recipe! Paired with the subtle sweetness of honey and brown sugar, these easy cornbread muffins are a wonderful snack and side dish. These muffins are mildly spicy with 1 jalapeño. Feel free to increase or reduce the amount of jalapeño based on your preference.
Provided by Sally
Categories Side Dish
Time 1h5m
Number Of Ingredients 12
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.
LOW FAT CORNBREAD MUFFINS
Make and share this Low Fat Cornbread Muffins recipe from Food.com.
Provided by AmyEMurphy
Categories Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 8
Steps:
- Pre heat oven to 375.
- Spray muffin tins with PAM.
- Mix all ingreadients together.
- Fill 12 muffin tins (they will be quite full).
- Bake for 25 minutes.
Nutrition Facts : Calories 98.5, Fat 0.7, SaturatedFat 0.1, Cholesterol 0.3, Sodium 337, Carbohydrate 21.5, Fiber 1.9, Sugar 2.2, Protein 3.4
LOW-FAT CORNBREAD
We love cornbread, but a lot of recipes are either too dry or too high in fat for my liking. I played around with one of our favorite recipes to try and come up with a balance between the two. I was pleased with the results. The family loves the cornbread, and I can eat it guilt free!
Provided by Marg CaymanDesigns
Categories Quick Breads
Time 45m
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- Combine all the dry ingredients in a mixing bowl. Add the remaining ingredients and mix just until moistened. Batter will be lumpy.
- Pour into a greased 8-inch square baking pan.
- Bake at 350°F for 35 minutes or until light golden brown on top. Serve warm or cool.
Nutrition Facts : Calories 219.2, Fat 8.4, SaturatedFat 3.2, Cholesterol 55.5, Sodium 247.9, Carbohydrate 30.6, Fiber 1.1, Sugar 9.3, Protein 5.5
JALAPENO AND BACON CORNBREAD MUFFINS
Make and share this Jalapeno and Bacon Cornbread Muffins recipe from Food.com.
Provided by ellie_
Categories Quick Breads
Time 50m
Yield 12 muffins
Number Of Ingredients 13
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.
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- Preheat oven to 375 degrees. Line a standard 12-cup muffin tin with baking cups OR lightly oil the bottom and sides.
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