Jalapeno Corn Muffin Recipe

Preheat oven to 400°. In a small bowl, combine the first seven ingredients. In another bowl, combine the egg, sour cream, milk and oil. Stir into dry …

Rating: 5/5(3)
Servings: 8
Cuisine: North America, Mexican
Total Time: 35 mins
1. In a small bowl, combine the first seven ingredients.
2. In another bowl, combine the egg, sour cream, milk and oil.
3. Stir into dry ingredients just until moistened.
4. Stir in corn and jalapeno., Coat muffin cups with cooking spray; fill two-thirds full with batter.

See Also: Jiffy jalapeno corn muffins recipe Preview /  Show details

Microwave, uncovered, on high until melted, about 30 to 45 seconds. Step 3. Pour melted butter into a large bowl and stir in sugar. Add …

Rating: 5/5(2)
Total Time: 40 mins
Servings: 12
Calories: 229 per serving
1. Preheat the oven to 400 degrees F (200 degrees C). Spray a 12-cup muffin tin with cooking spray.
2. Place butter in a microwave-safe dish. Microwave, uncovered, on high until melted, about 30 to 45 seconds.
3. Pour melted butter into a large bowl and stir in sugar. Add eggs and beat until well blended. Stir in buttermilk and baking soda. Add corn, cornmeal, flour, jalapenos, red chiles, and salt; mix until well combined but do not overmix. Transfer batter to the prepared muffin cups using a ladle or large serving spoon.
4. Bake in the preheated oven until a fork inserted into the center comes out clean, 15 to 18 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

See Also: Jalapeno cornbread muffins recipe Preview /  Show details

Brush the cups of a standard 12-cup muffin tin with melted butter, and set aside. Whisk together buttermilk, eggs, and sour cream in a medium …

Rating: 5/5(61)
Total Time: 45 mins
Category: Breakfast & Brunch Recipes
1. Preheat oven to 375 degrees. Brush the cups of a standard 12-cup muffin tin with melted butter, and set aside. Whisk together buttermilk, eggs, and sour cream in a medium bowl until combined, and set aside. Whisk together cornmeal, flour, sugar, baking powder, salt, jalapenos, and corn in a large bowl until combined.
2. With a rubber spatula, fold buttermilk mixture into cornmeal mixture until well combined. Fold in melted butter. Divide batter among muffin cups, filling each three-quarters full. Bake until a cake tester inserted into centers comes out clean, about 25 minutes. Let muffins cool in tin 5 minutes. Turn out into a basket or bowl lined with a clean kitchen towel; cover to keep warm. Serve with butter.

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Grease 11 medium-size muffin cups. Combine cornmeal, flour and baking soda. Stir in corn, peppers and cheese. In another bowl combine oil, eggs and buttermilk, and stir into corn

Rating: 3/5(8)
Category: Appetizer
Cuisine: Mexican
Total Time: 35 mins
1. Grease 11 medium-size muffin cups.
2. Combine cornmeal, flour and baking soda. Stir in corn, peppers and cheese.
3. In another bowl combine oil, eggs and buttermilk, and stir into corn mixture, just enough to moisten. Do not overmix.
4. Fill prepared muffin cups with batter, and bake at 400 degrees for 20 minutes, or until muffins are golden brown.

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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

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2. In a medium bowl or paper plate, mix dry ingredients with a whisk or fork. Fold in chopped jalapeno and corn kernels and set aside. 3. In a wide bowl, add wet ingredients - eggs, melted and cooled butter, olive oil, and buttermilk. Whisk until …

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Preheat oven to 375 degrees F. Lightly coat a 12-cup muffin tin with nonstick spray; set aside. In a large bowl, combine flour, cornmeal, baking soda and salt.

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Instructions. Preheat oven to 350 degrees F. Spray the cups of a muffin tin with nonstick cooking spray. In a medium mixing bowl, beat the eggs. Add the milk and oil.

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Instructions. Pre-heat the oven to 400 degrees. In a large mixing bowl, add the corn muffin mix and the other ingredients. Mix until combined being careful not to over-mix. Using a cookie scoop, divide the mixture evenly between a 12 capacity muffin pan.

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Place the cornmeal, flour, sugar, baking powder, and salt in a large bowl and whisk to combine. Stir in the milk, egg, and melted butter. Add the cheese and the jalapeño (reserving a few slivers of pepper to garnish the tops of the muffins) and fold to combine. Divide the batter between the 9 or 12 muffin wells.

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Put 2 tablespoons butter in a skillet over medium heat. Add corn kernels and jalapeño and cook gently for 2 minutes. Season with salt and pepper and set aside. Melt 4 tablespoons butter in a separate pan. Mix together flour, cornmeal, baking powder, baking soda and 1 teaspoon kosher salt. Beat in eggs and buttermilk to make a thick batter.

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Preheat the oven to 350 degrees F. Sift flour, cornmeal, sugar, baking powder, baking soda and salt together in a large bowl. Combine buttermilk, …

Author: Upper Crust Bakery & Cafe
Steps: 3
Difficulty: Easy

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2 pkgs. “JIFFY” Vegetarian Corn Muffin Mix or 2 pkgs. “JIFFY” Corn Muffin Mix. 3 eggs. 3/4 cup buttermilk. 1/2 cup sour cream. 4 jalapeño peppers, cored, seeded and diced. 1 small red pepper, diced. 1/4 cup margarine or butter, melted.

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Preheat oven to 425°F (218°C). Line a 12-count muffin pan with liners or spray with nonstick spray. This recipe makes about 14 muffins, so there will be a 2nd batch. Set pan aside. Whisk the cornmeal, flour, baking powder, baking …

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Add the fresh corn and a pinch of salt and cook an additional 3 to 4 minutes, stirring occasionally. Remove from the heat and set aside to cool. In a large bowl, stir together the flour, cornmeal, baking powder, 3/4 teaspoon salt, cayenne pepper, and cheese. In a second bowl, whisk together the buttermilk, oil, eggs, jalapenos, and honey.

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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).

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Ingredients. 1 cup (120g) cornmeal (fine or medium ground) 1 cup (125g) all-purpose flour (spoon & leveled) 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/8 teaspoon salt. 1/2 cup (115g) unsalted butter, melted and slightly cooled. 2 Tablespoons (30ml) canola or vegetable oil (or melted coconut oil) 1/3 cup (67g) packed light or dark

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Frequently Asked Questions

How do you make jalapeno cornbread muffins?

How to make jalapeno cornbread Preheat oven to 375°F. In a mixing bowl, whisk together cornmeal, all-purpose flour, sugar, baking powder and salt. In a separate bowl, mix together milk, eggs and melted butter. Add the wet ingredients to the dry ingredients and stir until well combined. Pour the mixture evenly into the muffin cups or baking pan.

What are the ingredients in corn muffins?

Typical ingredients used to make corn muffins and breads, in addition to cornmeal, include flour, baking powder, sugar, salt, eggs, milk, and vegetable oil. Regular flour should be substituted with whole-wheat flour. Also, aim for corn muffin recipes that contain 2 tablespoons of sugar or less.

How do you make jiffy corn muffins?

Mix corn bread mix, milk, sour cream, honey, and eggs in a bowl until batter is well combined yet slightly lumpy; allow to rest for 5 minutes. Fill muffin cups 3/4 full with batter. Lightly sprinkle each muffin with sugar. Bake in the preheated oven until muffins are golden brown, 18 to 20 minutes.

What are the ingredients in jiffy corn muffin mix?

JIFFY makes its cornbread mix from wheat flour, yellow corn meal, sugar, animal shortening, baking soda, sodium acid pyrophosphate, salt, monocalcium phosphate, niacin, reduced iron, thiamine mononitrate, riboflavin and folic acid.

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