These Mexican Jalapeno Cornbread Muffins are lovely little muffins that have quite a kick to them. Simple and easy and goes well with chili or soup!
These are my new “go-to” cornbread muffins. You can alter the kick by adjusting the jalapeno.
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Really delicious and so easy to make!
- 1 cup cornmeal
- 1 cup plain white flour
- 2 tablespoons sugar
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cayenne pepper optional
- 1 cup yogurt or 1 cup buttermilk
- 4 ounces butter melted
- 1 egg lightly beaten
- 1/2 cup pickled drained jalapeno pepper chopped
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Pre-heat your oven to 400F and grease a 12 hole muffin tin.
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Mix all the dry ingredients together and then add the yogurt or buttermilk, melted butter, and the egg.
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Mix until all the ingredients are combined - do NOT overmix! Add the jalapeno peppers and mix gently again.
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Spoon into pre-greased muffin tin and then bake for 20 to 25 minutes or until well risen and pale golden brown.
Enjoy!
Up Next:
Mexican Fire Rice – Spicy Rice & Sausage
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Recipe based on one by French Tart
Photo by French Tart