Description
Delicious and spicy jalapeño corn muffins perfect for breakfast or as a snack.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/4 cup granulated sugar
- 1 tsp salt
- 1 cup whole milk
- 2 large eggs
- 1/4 cup melted butter
- 2 fresh jalapeños, diced
Instructions
- Preheat your oven to 400°F (200°C) and grease a mini muffin tin.
- In a large bowl, whisk together the cornmeal, flour, baking powder, sugar, and salt.
- In another bowl, beat the eggs and milk; add melted butter and mix until frothy.
- Combine the wet ingredients with the dry ingredients, then gently fold in the diced jalapeños.
- Spoon the batter into the muffin tin about two-thirds full.
- Bake for 15-20 minutes or until golden brown and a toothpick comes out clean.
Notes
- These muffins can be served warm or at room temperature.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 4g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg