Jalapeno Corn Muffins
Servings: 12 muffins
Calories: 152kcal
Super light and fluffly, these extremely delicious Jalapeno Corn Muffins are the perfect accompaniment to soups and chilies. Prepared with whole corn kernals, cornmeal, buttermilk, and butter, what's not to love? Spicy and savoury, these muffins are absolutely marvelous when served warm with a drizzle of honey!
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Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 14 ounces canned cream style corn
- 2 large jalapenos
- 1/2 cup buttermilk
- 1 large egg, beaten
- 2 tablespoons butter, melted and cooled
- 5 ounce canned diced green chilies
Instructions
- Preheat oven to 375 degrees F.
- Lightly coat a 12-hole muffin tin with non-stick cooking spray. Set aside.
- Slice one jalapeno into 1/4 inch slices to garnish the top of the muffins. (Optional) Remove the seeds from the second jalapeno and finely chop. Set aside.
- In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt. Set aside.
- In a separate bowl, whisk together the canned cream style corn, canned diced green chilies, diced jalapeno, buttermilk, melted butter, and egg.
- Pour the wet ingredients into the dry ingredients. Using a wooden spoon, mix until well incorporated.
- Divide the batter among the 12 muffin tin holes. Top each with a slice of jalapeno. (Optional)
- Bake for 20 minutes. Remove from oven and allow to rest for 5 minutes before removing from muffin tin. Serve warm.
Nutrition
Calories: 152kcal | Carbohydrates: 27g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 22mg | Sodium: 224mg | Potassium: 196mg | Fiber: 2g | Sugar: 4g | Vitamin A: 161IU | Vitamin C: 5mg | Calcium: 42mg | Iron: 1mg