I like the idea of spiciness inside the cornbread muffin, but somehow this missed the mark for me. I found the cornbread to be dry and would like the spiciness of the habanero jam to be spread more evenly.
Habanero Surprise Muffins
Notes: For bread that is sweeter and more tender, use the largest measure of sugar.
Yield: Makes 12 muffins
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Amount per serving
- Calories: 186
- Calories from fat: 30%
- Protein: 3.8g
- Fat: 6.2g
- Saturated fat: 3.5g
- Carbohydrate: 28g
- Fiber: 0.9g
- Sodium: 333mg
- Cholesterol: 50mg
- 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.
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