Habanero Surprise Muffins

Notes: For bread that is sweeter and more tender, use the largest measure of sugar.
Makes 12 muffins


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1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons or 1/3 cup sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
2 large eggs
1 cup buttermilk
About 1/4 cup (1/8 lb.) cooled melted butter or margarine
1/2 cup habanero or jalapeño jelly


1. In a bowl, mix flour, cornmeal, sugar, baking powder, and salt. In another bowl, beat eggs to blend with buttermilk and 1/4 cup butter. Pour liquids into flour mixture and stir just until evenly moistened.

2. Spoon half the batter equally into 12 buttered 2 1/2-inch muffin cups. Top each portion with 2 teaspoons habanero or jalapeño jelly. Fill cups equally with remaining batter.

3. Bake in a 400° oven until muffins spring back when lightly pressed in center and are lightly browned, 20 to 25 minutes. Serve hot or cool.

Created date

April 2004

Nutritional Information

Calories 186
Caloriesfromfat 30 %
Protein 3.8 g
Fat 6.2 g
Satfat 3.5 g
Carbohydrate 28 g
Fiber 0.9 g
Sodium 333 mg
Cholesterol 50 mg