Total Time
50mins
Prep 20 mins
Cook 30 mins

Delicious corn muffins with a bit of a kick. You may want to adjust the amount of heat in these muffins by adding or decreasing the amount of jalapenos -- six seems to be the right amount for us. Recipe source: Bon Appetit (July, 1987).

Ingredients Nutrition

Directions

  1. Preheat oven to 400-degrees F.
  2. Butter 24-28 muffin cups.
  3. Combine cornmeal, four, baking powder and salt in a bowl.
  4. In a seperate large bowl combine remaining ingredients (corn-eggs).
  5. Add dry ingredients to wet, blending well.
  6. Pour batter into prepared muffin tins.
  7. Bake for 30- 40 minutes or until tops split and center are firm.

Reviews

(2)
Most Helpful

The kernel corn in these muffins made them moiset enough and I liked the jalapenos. But, I think I would like them sweeter. Perhaps I'll put a bit of sugar on top next time I make them.

Marsha Mazz December 27, 2008

Yummy, Muffins.I made them just like the recipe stated, but used only 1 large jelapeno pepper. It gave it a good flavor just right for our tasre. My DDIL said, These are so good like eating dessert. Ellie, thank you so very much for sharing this recipe.

Barb Gertz August 23, 2004

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