Jalapeno-Cheddar Corn Muffins

"A delightful sweet-spicy treat. They will freeze well. Great with a meal, a snack, even breakfast. They're wonderful with honey butter"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
35mins
Ingredients:
13
Serves:
12
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 400°F.
  • Spray muffin tins with butter flavor cooking spray.
  • combine the eggs,buttermilk,and melted butter in a bowl.
  • In another large bowl Combine all the dry ingredients and whisk together to blend.
  • Add the shredded Cheddar and the corn kernels to the dry ingredients.
  • Add the wet ingredients and mix gently, until everything is moist (do not over mix).
  • Divide the batter evenly between the 24 muffins. It should be about 3/4 of the way full.
  • place a thin slice of jalapeño on the top of each muffin and bake for about 25 minutes or until brown.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. These are very tasty! I did everything as outlined. This does make a lot--not 12, more like 24! Thanks!
     
  2. I'm not one for baking but this was incredibly easy to make. It has a great taste and I will make it again. Thanks for the recipe. I made mine in a cast iron pan instead of in muffin tins, worked great too.
     
  3. I have to admit, I have been making these for at least a month or so and here I am just now rating them. These are wonderful. To make things easier, I seed my peppers and run them through the chopper...I do make one adjustment that that is adding more corn, almost a cup to be exact. Also, I am not sure where the 12 servings comes from on here but everytime I have made these I end up with about 24 or so average size muffins.
     
Advertisement

RECIPE SUBMITTED BY

I love cooking and collecitng wine.I enjoy designing dishes and finding the wine that matches the dish
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes