Cornbread-Jalapeno Muffins recipe
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Ingredients
- nonstick cooking spray ½ cup butter, cut into chunks ½ cup white sugar 2 eggs 1 cup buttermilk ½ teaspoon baking soda 1 (15 ounce) can whole kernel corn, drained 1 cup cornmeal 1 cup all-purpose flour ¼ cup finely chopped seeded jalapeno chiles 1 small fresh red chile pepper, finely chopped ½ teaspoon salt
Nutrition Info
- 229.2 caloriescarbohydrate: 33.3 gcholesterol: 48.4 mgfat: 9.3 gfiber: 1.5 gprotein: 4.6 gsaturatedFat: 5.3 gservingSize: -sodium: 342.3 mgsugar: 10.8 gtransFat: : -unsaturatedFat: : -
Directions Cornbread-Jalapeno Muffins
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Spray a 12-cup muffin tin with cooking spray.
Place butter in a microwave-safe dish. Microwave, uncovered, on high until melted, about 30 to 45 seconds.
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.
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.