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Spicy Corn Muffins with Jalapenos |
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Jim Hogan - Oct 05,2014
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| Spicy Corn Muffins with Jalapenos | | Source: Cooking.com | | | Active Time: 15 Minutes | | Total Time: 35 Minutes | Makes 12 muffins | | | Wake everybody up with these chile-enhanced buttermilk muffins!
INGREDIENTS | 1 cup all-purpose flour | | 1 cup yellow cornmeal | | 2 tablespoons sugar | | 2 teaspoons baking powder | | 1 teaspoon salt | | 1/2 teaspoon freshly ground black pepper | | 1 cup buttermilk or plain yogurt | | 6 tablespoons melted butter | | 1 large egg, beaten to blend | | 1 cup fresh or frozen corn kernels | | 6 fresh jalapeno chiles, stemmed, seeded, cut into matchstick-size strips | | | DIRECTIONS | Preheat oven to 425 degrees F. Butter 12-cup muffin pan. Whisk first 6 ingredients in large bowl to blend. Add buttermilk, melted butter and egg; Stir just until blended. Fold in corn. Divide batter among prepared muffin cups. Insert 5 or 6 strips of jalapeno chiles into center of each, standing upright. | | Bake muffins until golden and tester inserted into center comes out clean, about 20 minutes. Cool muffins in pan on cooling rack 10 minutes. Serve muffins warm. | | Copyright 2001, Susan Feniger, Mary Sue Milliken and Helene Siegel, all rights reserved. | | Serving size = 1 muffin | | | Recipe reprinted by permission of . All rights reserved. | | Nutrition Information
Makes 12 muffins - Facts Per Serving: | | Calories: | 177 | Fat. Total: | 7g | Carbohydrates, Total: | 25g | | Cholesterol: | 34mg | Sodium: | 263mg | Protein: | 4g | | Fiber: | 1g | % Cal. from Fat: | 36% | Fat, Saturated: | 0g | | |
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