How To Make Jalapeno Corn Muffins
These corn muffins feature a combination of sweet, salty, and spicy flavors. These portable goodies are a great way to start your day.
Serves:
Ingredients
- 8tbspunsalted butter
- ¾cupnonfat buttermilk
- 2large eggs
- ½cupsour cream
- 1cupyellow cornmeal
- 1cupall purpose flour
- ½cuplight brown sugar
- 2tbspbaking powder
- 1tspcoarse salt
- 2jalapeños
- ¼cupcorn kernels,thawed (fresh or frozen)
- 2tbspcorn kernels,thawed (fresh or frozen)
- unsalted butter
Instructions
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Preheat oven to 375 degrees F. Brush the cups of a standard 12-cup muffin tin with melted butter, and set aside.
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Whisk together buttermilk, eggs, and sour cream in a medium bowl until combined, and set aside.
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Whisk together cornmeal, flour, sugar, baking powder, salt, jalapenos, and corn in a large bowl until combined.
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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.
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Bake for about 25 minutes, until a cake tester inserted into centers comes out clean. Let muffins cool in tin 5 minutes.
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Turn out into a basket or bowl lined with a clean kitchen towel; cover to keep warm. Serve with butter.
Nutrition
- Calories: 305.71kcal
- Fat: 15.73g
- Saturated Fat: 9.25g
- Trans Fat: 0.47g
- Monounsaturated Fat: 4.17g
- Polyunsaturated Fat: 0.99g
- Carbohydrates: 36.26g
- Fiber: 1.30g
- Sugar: 9.85g
- Protein: 5.38g
- Cholesterol: 79.12mg
- Sodium: 308.26mg
- Calcium: 283.14mg
- Potassium: 141.99mg
- Iron: 2.07mg
- Vitamin A: 143.90µg
- Vitamin C: 4.01mg
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