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 you’ll want to make them all fall and winter long.
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
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).
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