Mini Jalapeno Muffins

Submitted by teresas

"This is out of my "KCTS Chefs 2002" cookbook...it was sent in by Chef & co-owner Matthew Marcus...the restaurant was (it is now closed) called..."From the Bayou"...hope you enjoy..."

 

• Ready In: 22mins
• Ingredients: 9
• Yields: 24 muffins
• Serves: 6

ingredients

• 1 cup flour
• 1⁄4 cup sugar
• 1 1⁄4 cups yellow cornmeal
• 2 teaspoons baking powder
• 3⁄4 tablespoon salt
• 2 eggs
• 3⁄4 cup milk
• 1⁄3 cup pickled jalapeno pepper, drained and pureed (reserve liquid)
• 2 tablespoons honey

directions

1. Preheat oven to 375°F.
2. Grease a 24-cup mini muffin tin with a nonstick spray.
3. In a large bowl, combine flour, sugar, cornmeal, baking powder and slat.
4. In a separate bowl, beat the eggs with the jalapeno, milk and honey.
5. Add the dry mixture slowly to the wet mixture.
6. If desired, add a little of the jalapeno liquid to make'em nice and spicy.
7. Spoon the batter into the sprayed muffin tins.
8. Bake for 10 to 12 minutes.
9. Note: They are wonderful drizzled with creamed honey and butter.

Reviews

[weekend cooker]

WOW ! ! These had a nice zip. Made this as written, though I halved it. Baking / cooking time right on the mark, and made for a great treat with some pork ribs. Great side dish, or appetizer. Made for PRMR Tag.