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Mini Jalapeno Corn Muffins

Mini Jalapeno Corn Muffins
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Ingredients

1
stick unsalted butter, melted
¾
cup buttermilk
2
large eggs
½
cup sour cream
1
cup yellow cornmeal
1
cup all purpose flour
½
cup brown sugar, packed
2
Tbsp baking powder
1
tsp coarse salt
3
large jalapeno peppers, finely chopped
cup frozen or canned corn niblets (drained) (optional)
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Directions

Step 1

Preheat oven to 375°F/180°c.

Step 2

Whisk together buttermilk, eggs and sour cream in a medium

sized bowl and set aside.

Step 3

In a large bowl, combine cornmeal, flour, baking powder,

brown sugar, salt, jalapenos (and corn, optional).

Step 4

With a rubber spatula, quickly and lightly, fold buttermilk

mixture into cornmeal mixture until well combined. Quickly fold

in melted butter.

Step 5

Line mini muffin tins with paper liners. Fill each cup with

muffin mixture. Bake until tooth pick comes out clean and dry,

about 12-13 minutes per batch.

Step 6

Turn out onto cake rack to slightly cool before serving.

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