Fresh Jalapeno Corn Muffins
Yield
12 muffinsPrep
30 minCook
20 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
sugar
|
|
| ½ | cup |
vegetable oil
|
|
| 1 | each |
eggs
|
|
| 1 | cup |
buttermilk
|
|
| 1 | cup |
corn
|
|
| 1 | each |
jalapeño pepper
seeded and minced |
*
|
| 1 | tablespoon |
shallots
minced |
|
| 1 ½ | cups |
all-purpose flour
|
|
| ⅓ | cup |
cornmeal
|
|
| 1 | teaspoon |
baking soda
|
|
| ¾ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
sugar
|
|
| 118 | ml |
vegetable oil
|
|
| 1 | each |
eggs
|
|
| 237 | ml |
buttermilk
|
|
| 237 | ml |
corn
|
|
| 1 | each |
jalapeño pepper
seeded and minced |
*
|
| 15 | ml |
shallots
minced |
|
| 355 | ml |
all-purpose flour
|
|
| 79 | ml |
cornmeal
|
|
| 5 | ml |
baking soda
|
|
| 3.8 | ml |
salt
|
|
Directions
Combine sugar, oil and egg in mixing bowl and stir until well mixed.
Stir in buttermilk.
Add corn, jalapeno, shallot, flour, cornmeal, baking soda and salt and stir until well mixed.
Let batter rest 15 minutes.
Ladle batter into 12 paper-lined or greased muffin cups ⅞ full.
Bake at 375℉ (190℃) F until lightly browned and toothpick inserted in center comes out clean, about 20 minutes.
Let cool in pan 5 minutes before turning out on rack to cool to room temperature.
(Muffins can be made several hours ahead or frozen up to 1 month.)
To serve, reheat on baking sheet at 300℉ (150℃) for 10 minutes.
Serve warm.
