Tuesday, May 17, 2011

Jalapeno Cornbread Muffins

These are so good and go great with any mexican meal or chili.  No, they are not healthy, but they are in the perfect serving size...everything in moderation!  These little cornbreads have the perfect amount of kick...not too much so you can tone down a super spicy dish, but just enough to wake up your taster...











What you will need...
  • 1/2 cup butter, softened 
  • 1/4 cup sugar
  • 2 large eggs
  • 1/4 cup of canned diced jalapenos
  • 1 tbsp jalapeno juice from the can
  • 1/2 tsp salt
  • 1 1/4 cup flour
  • 1 cup cornmeal
  • 2 tsps baking powder
  • 1/2 tsp baking soda
  • 3/4 cup milk (we use 1% as that is what Jeff drinks, but I am sure whole or buttermilk would actually work better for the consistency)
  • 1/4 cup olive oil
  • 1 cup frozen corn, thawed
Preheat the oven to 400*.  Cream together the butter (make sure it is softened), sugar, eggs, and salt.  Add in the diced jalapenos, jalapeno juice, and olive oil.  Mix in the cornmeal, flour, baking powder, and baking soda.  Slowly add in the milk.  Stir in the corn.  Line your muffin tin with the foil liners (don't use paper!!! they will stick!!!) and use your ice cream scoop to fill the liners.  Bake 20-25 minutes or until a toothpick comes out clean and they look YUM-OLA! 

How many people can eat...should make about 12, but when I make these muffins it seems make about 16.

Note...you may also choose to add some shredded cheddar to the mix, I would suggest using about 3/4 a cup.

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