Habanero Surprise Muffins

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


Makes 12 muffins

Recipe from


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


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.