Jalapeno Cornmeal Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 12 |
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My husband and I love anything spicy hot, but these zippy jalapeno-studded muffins also add color to our holiday table. Serve them with chili to warm up your caroling party! Ingredients:
2 tablespoons plus 3/4 cup cornmeal, divided |
1-1/4 cups king arthur unbleached all-purpose flour |
2 tablespoons sugar |
3 teaspoons baking powder |
1 teaspoon salt |
1/4 teaspoon cayenne pepper |
2 eggs, lightly beaten |
1 cup milk |
1/4 cup butter, melted |
4 jalapeno peppers, seeded and chopped |
Directions:
1. Grease 12 muffin cups and sprinkle with 2 tablespoons cornmeal; set aside. In a bowl, combine the flour, sugar, baking powder, salt, cayenne and remaining cornmeal. Combine the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in jalapenos.
2. Fill prepared muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm. Yield: 1 dozen.
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