Tuesday, July 8, 2014

YUMMY!!! Homemade Jalapeno Cornbread Muffins

Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Yield10 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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