Tuesday, September 18, 2012

Jalapeno Cheese Corn Muffins

Corn Muffin Recipe
Basket of Goodness
I found this recipe on About.com's Southern Food catagory page. It's quick and easy and the results are mouth-watering yummy muffins.
Corn getting ready to go into the hopper
Yield: 12 Muffins

•1 cup flour
•1 1/4 cups yellow cornmeal
•2 tablespoons sugar (more or less, to taste)
•2 teaspoons baking powder
•1/2 teaspoon salt
•1 cup milk
•2 tablespooons chopped jalapenos (more or less depending on how much heat you want)
•3 tablespoons diced cheddar cheese
•1 large egg
•4 tablespoons melted butter, cooled

Grease a standard muffin tin (about 12 muffin cups). Heat oven to 450°.
In a bowl, combine the flour, meal, sugar, baking powder, and salt. In another mixing bowl, whisk together the milk, egg, and butter. Add the jalapenos and cheese. Pour dry mixture into the wet ingredients and stir just until moistened.
 Fill muffin cups about 3/4 full. Bake at 450° for 5 minutes, then reduce heat to 400° and bake for about 12 minutes longer, or until the muffins begin to brown on top.
Because I chose to use my own milled wheat flour instead of white, the muffins did not come out as bright of a yellow color as you would normally see. Don't let that scare you from trying it. My muffins were full of flavor and nutrients. The jalapenos added much flavor without the heat since I used jalapenos from a jar rather then fresh.
I served my muffins with a thin steak seasoned wtih Mrs. Dash and a bit of A-1 with a side of french style green beans.

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