Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, jalapeño cornbread muffins. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
How Spicy Are These Jalapeño Cornbread Muffins? Cheddar- and jalapeño-flecked cornbread muffins are all too easy to love. Jalapeno Cornbread Muffins - These sweet, crumbly muffins are unbelievably easy to make and incredibly addicting!
Jalapeño Cornbread Muffins is one of the most well liked of current trending foods on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Jalapeño Cornbread Muffins is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have jalapeño cornbread muffins using 12 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Jalapeño Cornbread Muffins:
- Prepare 1 1/2 Cups Cornmeal
- Make ready 1/2 Cup All-Purpose Flour
- Prepare 1 Tsp Baking Powder
- Make ready 1/2 Tsp Baking Soda
- Make ready 1/8 Tsp Salt
- Take 6 Tbsp Cooled Melted Butter
- Get 1 1/2 Tbsp Extra Virgin Olive Oil
- Prepare 1/2 Cup Stevia (or Sugar)
- Get 2 Tbsp Honey
- Make ready 1 Large Egg
- Make ready 1 Cup Buttermilk
- Make ready 1 1/2 Chopped Jalapeño Peppers
This cornbread muffin recipe has whole kernels of sweet corn and spicy pickled jalapeños stirred For a spicier take on corn bread, we stir pickled jalapeños and sweet corn kernels into an easy. This Jalapeno and Cheddar Cornbread Using Jiffy is a delicious and moist cornbread. I used Jiffy Corn Muffin Mix and added few extra ingredients to make this absolutely good to the last bight, easy. Honey Jalapeno Cornbread Muffins are sweet, just a little bit spicy, and SO flavorful!
Steps to make Jalapeño Cornbread Muffins:
- Preheat oven to 425 degrees. Spray 12-cup muffin dish with nonstick spray. (I typically wait until I'm about to put the batter in the muffin pan to spray it.)
- Mix together cornmeal, flour, baking powder, baking soda, and salt. In separate bowl mix together slightly cooled and melted butter, oil, honey, and stevia. Then whisk in the egg and finally whisk in the buttermilk. (I don't have or keep buttermilk but you can use a substitute. Mix 2tsp white vinegar into regular milk of your choice to make 1 cup total. Let mixture sit for 5 minutes.) Then add your chili peppers and mix.
- Mix the wet ingredients into the dry but try not to over mix it. Fill the cups all the way, unless you want smaller muffins. :) Optional addition of shredded cheese and/or a sliced of jalapeño on top.
- Bake at 425 degrees for 5 minutes and then drop the temperature to 350 degrees while the muffins stay in the oven, and bake for an additional 15 minutes. Let cool for 5-10 minutes and serve warm.
Spray a regular muffin tin with nonstick cooking spray. Low-carb, grain-free muffins that taste like cornbread! Made with coconut flour and bursting with cranberries and jalapeño, these delicious muffins would make a great addition to any Thanksgiving. Jalapeño poppers + cornbread + muffins? It's not new or innovative or particularly clever, but it's a damn good alternative to your usual Southern style cornbread.
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