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Fresh Jalapeno Corn Muffins

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Submitted by antikmn

YIELD

12 muffins

PREP

30 min

COOK

20 min

READY

60 min

Ingredients

½ 118
CUP ML SUGAR
½ 118
CUP ML VEGETABLE OIL
1 1
EACH EACH EGGS
1 237
CUP ML BUTTERMILK
1 237
CUP ML CORN
1 1
EACH EACH JALAPEÑO PEPPER
seeded and minced *
1 15
TABLESPOON ML SHALLOTS
minced
1 ½ 355
79
CUP ML CORNMEAL
1 5
TEASPOON ML BAKING SODA
¾ 3.8
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 224g (7.9 oz)
Amount per Serving
Calories 619 44% from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 49mg 16%
Sodium 669mg 28%
Total Carbohydrate 26g 26%
Dietary Fiber 3g 12%
Sugars g
Protein 21g
Vitamin A 4% Vitamin C 6%
Calcium 9% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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