JALAPENO CORN MUFFINS
Lots of sweet cornmeal flavor and texture in these confetti-colored muffins make them a great accompaniment to all kinds of casual summer fare. The recipe comes from Judie White of Florien, Louisiana.
Provided by Taste of Home
Time 30m
Yield 16 muffins.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, milk, butter and cilantro; stir into dry ingredients just until moistened. Stir in the corn, red pepper and jalapenos. , Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 425° for 12-16 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 136 calories, Fat 3g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 303mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.
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Bosbos Algonimi
[email protected]Yum!
M Ajaz
[email protected]These muffins are delicious! The corn and jalapenos complement each other perfectly. I also love the addition of sour cream, which makes the muffins extra moist. I will definitely be making these again.
Clare PD
[email protected]These were really good! I wasn't sure what to expect, but I was pleasantly surprised. The muffins were light and fluffy, with a nice corn flavor. The jalapenos added a little bit of heat, but it wasn't too much. I would definitely make these again.
Amo - Nyarkoh Prince
[email protected]So easy to make and so delicious! I used fresh jalapenos from my garden and they added just the right amount of heat. The muffins were also nice and moist. I will definitely be making these again.
Daniel W
[email protected]These muffins were a hit! I made them for a potluck and they disappeared quickly. The combination of corn and jalapenos was perfect, and the muffins were moist and flavorful. I will definitely be making these again.