Recipe by ellie_
These muffins are great with chili or other Tex-Mex dishes. Recipe adapted from www.1worldrecipes.com.
Top Review by BeachGirl
Very good flavor, quite tasty - not hot even with the 3 tbs. diced jalapenos. I doubled the real bacon bits. They weren't as light as the usual corn muffins; however, they were tender. I think next time I'll substitute sour cream for the buttermilk to get a more moist texture.
- 1 cup flour
- 3⁄4 cup blue cornmeal (yellow corn meal can be substituted)
- 1⁄3 cup sugar
- 3 teaspoons baking powder
- 3⁄4 teaspoon salt
- 1 cup buttermilk
- 1 egg, beaten
- 2 tablespoons melted butter or 2 tablespoons margarine
- 2 tablespoons bacon bits
- 2 jalapenos, stems and seeds removed, chopped (can add more if you like the muffins with extra heat)