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Photo: John Montana; Styling: Lynn Miller Photo by: Photo: John Montana; Styling: Lynn Miller

Jalapeño Corn Muffins

All You JUNE 2009

  • Yield: 16 (serving size: 2 muffins)

Ingredients

  • 2 tablespoons unsalted butter
  • 1/2 onion, chopped
  • 1/2 jalapeño, seeded
  • 4 tablespoons unsalted butter
  • 1 1/4 cups all-purpose flour
  • 3/4 cup cornmeal
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 2/3 cup milk
  • 2/3 cup buttermilk
  • 1 cup shredded pepper Jack

Preparation

Preheat oven to 425ºF. Line a 12-cup muffin tin and 4 cups of a 6-cup tin with paper liners. Melt 2 Tbsp. unsalted butter in a skillet. Sauté onion for 3 minutes. Add jalapeño; cook, stirring, 2 minutes. Remove to a plate. Melt 4 Tbsp. unsalted butter in skillet; remove to a bowl. Whisk flour, cornmeal, sugar, baking powder, baking soda and salt. In a separate bowl, whisk eggs, milk, buttermilk and melted butter. Stir milk mixture into flour mixture. Gently fold in pepper Jack and onion mixture. Divide batter among muffin cups and bake until firm, 12 to 14 minutes. Serve warm.

Nutritional Information

Amount per serving
  • Calories: 315
  • Fat: 16g
  • Saturated fat: 9g
  • Protein: 9g
  • Carbohydrate: 34g
  • Fiber: 1g
  • Cholesterol: 95mg
  • Sodium: 424mg
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Jalapeño Corn Muffins recipe

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