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  • Jalapeno Corn Muffins

    2 votes
    Jalapeno Corn Muffins
    Prep: 10 min Cook: 15-20 min Servings: 12
    by BearNakedBaker
    125 recipes
    >

    Ingredients

    • 1 1/4 cups flour
    • 2/3 cup cornmeal
    • 3 tablespoons sugar
    • 2 tablespoon fresh Jalapeno Peppers, Diced
    • 1 tablespoon baking powder
    • 3/4 teaspoon salt
    • 1 cup milk
    • 1/3 cup butter, melted
    • 1 egg
    • 1 cup frozen whole kernel corn, thawed and drained
    • 1 cup shredded Habanero cheese (change cheese, if less heat is desired)

    Directions

    1. 1 1/4 cups flour
    2. 2/3 cup cornmeal
    3. 3 tablespoons sugar
    4. 1 to 2 tablespoons McCormick® Gourmet Collection Jalapeno Peppers, Diced
    5. 1 tablespoon baking powder
    6. 3/4 teaspoon salt
    7. 1 cup milk
    8. 1/3 cup butter, melted
    9. 1 egg
    10. 1 can (8 3/4 ounces) whole kernel corn, drained
    11. 1 cup shredded Cheddar cheese
    12. Directions
    13. 1. Preheat oven to 400°F. Lightly grease or line 12 muffin cups with paper baking cups. Set aside.
    14. 2. Mix flour, cornmeal, sugar, jalapeno peppers, baking powder and salt in large bowl. Stir milk, butter and egg in medium bowl until well mixed. Add to flour mixture; stir just until moistened. Stir in corn and cheese. Spoon batter into prepared muffin cups, filling each cup 3/4 full.
    15. 3. Bake 15 to 20 minutes or until toothpick inserted into muffin comes out clean. Serve warm.

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