Little Lima Beans
Tuesday, July 8, 2014
YUMMY!!! Homemade Jalapeno Cornbread Muffins
JALAPENO CORNBREAD MUFFINS
1 cup all-purpose flour
1 cup yellow cornmeal
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup unsalted butter, melted
1/2 cup sugar
2 large eggs
1 tablespoon honey
2 jalapenos, seeded and diced
1/4 cup shredded cheddar cheese
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.
In a large glass measuring cup or another bowl, whisk together buttermilk, butter, sugar, eggs and honey. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
I scoop out half the batter at this point. My youngest doesn't like spicy.
Add jalapenos and cheese, and gently toss to combine.
Scoop the batter evenly into the muffin tray. Place into oven and bake for 17-20 minutes, or until a tester inserted in the center comes out clean.
Remove from oven and cool on a wire rack.
I only get 10 muffins because I fill my pans almost full.
I also do scoop half the mix out before adding jalapenos. You can add them earlier if your family enjoys spicy.
Adapted from http://damndelicious.net/
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