Jalapeno Corn Muffins Recipe

These zesty muffins pair beautifully with soups and stews, or they make a delicious eye-opening breakfast or lunchbox treat. Golden and savory, bursting with the late-summer goodness of corn, Jalapeno Corn Muffins are sweetened with a hint of honey and so versatile youíll want to make them all fall and winter long.

INGREDIENTS
1 1/4 cup stone-ground yellow cornmeal
3/4 cup whole wheat flour
2 1/2 teaspoons baking powder
1/2 teaspoon sea salt
1 egg
4 tablespoons safflower oil or melted butter
1 tablespoon mild-flavored honey
1 1/2 cup milk
1-2 jalapeno peppers, to taste, seeded and chopped
1 cup fresh corn kernels (use thawed frozen if fresh corn is unavailable)

1. Preheat the oven to 400F. Butter muffin tins.

2. Sift together the cornmeal, flour, baking powder and sea salt.

3. In another bowl beat together the egg, oil or melted butter, honey, and milk. Stir in the chopped jalapenos and fresh or thawed frozen corn.

4. Quickly stir the wet ingredients into the dry, being careful not to stir too much. Spoon into muffin tins (this is a runny batter) and bake in preheated oven for 20 minutes, or until firm and beginning to brown. Serve hot, or cool on racks.

Makes 15 muffins.

Adapted from The Spice of Vegetarian Cooking by Martha Rose Shulman (Inner Traditions, 1991). Copyright (c) 1991 by Martha Rose Shulman. Reprinted by permission of Inner Traditions.
Adapted from The Spice of Vegetarian Cooking by Martha Rose Shulman (Inner Traditions, 1991).

18 comments

Val M.
Val M4 years ago

Sounds delicious

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J.L. A.
JL A5 years ago

yum

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Joe R.
Joe R5 years ago

Sounds good!

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Jennifer C.
Past Member 6 years ago

The recipe sounds good. Thanks for sharing.

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Michele Wilkinson

Thank you

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Ian Donelson
Ian Donelson6 years ago

Tasty

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Robert O.
Robert O6 years ago

I love anything with Jalapenos!

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Teresa Wlosowicz
Teresa W7 years ago

Interesting!

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Judith Emerson
Judith Emerson7 years ago

Add some cheese & Ur really sayin' sumpin'!

Never forget how i learned it's the seeds & membrane that are what's "HOT." A friend from Mexico was about to add jalapenos to a skillet of olive oil & onions, & suggested i try them. After much coaxing i did, & i've been hooked ever since. EZ to adjust the "heat" by however much of the "innerds" are incorporated into the recipe. The green or red flesh is high in vitamin C & other goodies. Been thinkin' of adding to ice cream -- really like a bit of "heat" in absolutely everything else.

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S. L.
sheila l7 years ago

I actually did this on my own before this article. Jalapenos are delicious in corn muffins, now I will add the honey, hot sweet and savory

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