Jalapeno Corn Muffins
Jalapeno Corn Muffins
- Level: Easy
- Yield: 12 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 196
- Total Fat
- 11
- Saturated Fat
- 6
- Carbohydrates
- 22
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 4
- Cholesterol
- 56
- Sodium
- 123
- Total: 45 min
- Active: 20 min
- Level: Easy
- Yield: 12 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 196
- Total Fat
- 11
- Saturated Fat
- 6
- Carbohydrates
- 22
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 4
- Cholesterol
- 56
- Sodium
- 123
- Total: 45 min
- Active: 20 min
Ingredients
8 tablespoons (1 stick) unsalted butter, melted, plus butter for greasing the muffin tin
1 cup fine yellow cornmeal
1 cup corn flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
2 large eggs, lightly beaten
1 cup whole milk
1 cup frozen corn kernels
2 tablespoons minced jalapeno (about 1 jalapeno)
Directions
Special equipment:
a 12-cup standard muffin tin- 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.
Looking for Something Else?
headphoto
Love these corn muffins. Super easy to make, and goes great with a nice spicy chili.
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