Jalapeno Cornbread Muffins

Jalapeno Cornbread Muffins are a delicious and spicy twist on traditional cornbread. These muffins are perfect for breakfast, brunch, or as a side dish for dinner. The combination of sweet corn and spicy jalapenos creates a unique and flavorful taste that will leave your taste buds wanting more.

To make these Jalapeno Cornbread Muffins, you will need the following ingredients:

- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 egg
- 1/2 cup canned corn kernels, drained
- 1/4 cup diced jalapenos

Preheat your oven to 400 degrees F and grease a muffin tin with cooking spray. In a large mixing bowl, combine the flour, cornmeal, sugar, baking powder, and salt. In a separate bowl, whisk together the milk, vegetable oil, and egg. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the corn kernels and diced jalapenos.
Spoon the batter into the muffin tin, filling each cup about 2/3 full. Bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool for a few minutes before removing them from the tin.
These Jalapeno Cornbread Muffins are the perfect combination of sweet and spicy. The cornmeal gives them a slightly crunchy texture, while the jalapenos add a nice kick of heat. Serve them warm with a pat of butter and a drizzle of honey for a delicious and satisfying treat.
Type: Spicy Muffins

Ingredients:

- All-purpose flour
- Yellow cornmeal
- Jalapenos

Cooking Tips:

- Be sure to drain the canned corn kernels before adding them to the batter.
- If you prefer a milder muffin, you can reduce the amount of jalapenos or remove the seeds and membranes before dicing them.
- These muffins are best served warm, but can be stored in an airtight container at room temperature for up to 3 days.