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Jalapeno Corn Muffins Recipe


"A hearty muffin with a touch of heat!"
Original recipe yield: 12 muffins.
Servings:
12

Jalapeno Corn Muffins INGREDIENTS:

  • 1/2 cup cornmeal
  • 1/3 cup skim milk
  • 1/2 cup all-purpose flour
  • 2 tablespoons finely chopped red pepper
  • 1 tablespoon minced jalapeno pepper
  • 1/2 teaspoon baking powder
  • 1 pinch garlic powder
  • 1 pinch salt
  • 1 egg
  • 2 tablespoons canola oil
  • Canola cooking spray

Jalapeno Corn Muffins DIRECTIONS:

  1. Preheat oven to 400 degrees F.
  2. In a medium-sized bowl, combine cornmeal and milk; let stand 5 minutes. Add flour, red pepper, jalapeno pepper, baking powder, garlic powder and salt to cornmeal and milk; stir well. Add egg and canola oil, stirring until just moistened.
  3. Spoon into non-stick or sprayed mini muffin pans, filling 2/3 full. Bake 10 minutes, or until lightly browned.