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Ingredients - Jalapeno Cornbread Muffins:
- Take 1 cup - all-purpose flour
- Prepare 1 cup for yellow cornmeal
- Take 1/2 tsp baking soda
- Make ready 1/2 tsp - salt
- Need 1 cup for buttermilk
- You need 1/2 cup of melted unsalted butter
- Require 1/2 cup sugar
- Require 2 large for eggs
- Take 1 tbsp - honey
- Make ready 2 of jalapenos, seeded & diced
- Give 1/4 cup - shredded cheddar cheese
Cornbread-Jalapeno Muffins. this link is to an external site that may or may not meet. Not your everyday cornbread… these little muffins are so soft, fluffy, flavorful and fun to eat! You may be wondering why there are no jalapenos in the jalapeno cornbread lol. This cornbread muffin recipe has whole kernels of sweet corn and spicy pickled jalapeños stirred into an easy batter.
Jalapeno Cornbread Muffins instructions:
- Preheat oven to 375°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. Add jalapenos and cheese, and gently toss to combine.
- Scoop the batter evenly into the muffin tray. Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean.
- Remove from oven and cool on a wire rack.
- Serve with an extra drizzle of honey.
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