Directions for: Mini Jalapeno Corn Muffins
Ingredients
1 stick unsalted butter, melted
cup buttermilk
2 large eggs
cup sour cream
1 cup yellow cornmeal
1 cup all purpose flour
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)
Directions
1. Preheat oven to 375F/180c.
2. Whisk together buttermilk, eggs and sour cream in a medium sized bowl and set aside.
3. In a large bowl, combine cornmeal, flour, baking powder, brown sugar, salt, jalapenos (and corn, optional).
4. With a rubber spatula, quickly and lightly, fold buttermilk mixture into cornmeal mixture until well combined. Quickly fold in melted butter.
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.
6. Turn out onto cake rack to slightly cool before serving.
See more: North American, Barbeque, Picnic, Winter, Rice/Grain, Quick and Easy, Vegetarian, Side, Bake, Eggs/Dairy, Grill, BBQ
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