Jalapeño Cornbread Muffins
Jalapeño Cornbread Muffins

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Jalapeño Cornbread Muffins cuisine is really a dish that’s classified as an easy task to make. through the use of components which are common around you, you may make it in simple actions. You may make it for family or friends events, and it could be displayed at numerous formal incidents also. I am certain you will see lots of people who just like the Jalapeño Cornbread Muffins dishes that you just make.

Alright, don’t linger, let’s course of action this jalapeño cornbread muffins menu with 12 materials which are absolutely easy to have, and we have to process them at the very least through 4 actions. You should shell out a while on this, so the resulting food could be perfect.

Composition of Jalapeño Cornbread Muffins:
  1. Give 1 1/2 Cups Cornmeal
  2. Need 1/2 Cup All-Purpose Flour
  3. Require 1 Tsp for Baking Powder
  4. You need 1/2 Tsp Baking Soda
  5. Give 1/8 Tsp Salt
  6. Get 6 Tbsp of Cooled Melted Butter
  7. Prepare 1 1/2 Tbsp of Extra Virgin Olive Oil
  8. You need 1/2 Cup - Stevia (or Sugar)
  9. Take 2 Tbsp - Honey
  10. Make ready 1 Large Egg
  11. Need 1 Cup Buttermilk
  12. Prepare 1 1/2 - Chopped Jalapeño Peppers
Jalapeño Cornbread Muffins start cooking:
  1. 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.)
  2. 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.
  3. 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.
  4. 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.

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