Jalapeño Cornbread Muffins
Jalapeño Cornbread Muffins

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, jalapeño cornbread muffins. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Jalapeño Cornbread Muffins is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Jalapeño Cornbread Muffins is something that I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook jalapeño cornbread muffins using 12 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Jalapeño Cornbread Muffins:
  1. Prepare 1 1/2 Cups Cornmeal
  2. Get 1/2 Cup All-Purpose Flour
  3. Make ready 1 Tsp Baking Powder
  4. Make ready 1/2 Tsp Baking Soda
  5. Make ready 1/8 Tsp Salt
  6. Take 6 Tbsp Cooled Melted Butter
  7. Prepare 1 1/2 Tbsp Extra Virgin Olive Oil
  8. Make ready 1/2 Cup Stevia (or Sugar)
  9. Get 2 Tbsp Honey
  10. Take 1 Large Egg
  11. Get 1 Cup Buttermilk
  12. Make ready 1 1/2 Chopped Jalapeño Peppers
Steps to make Jalapeño Cornbread Muffins:
  1. Preheat oven to 425 degrees. Spray 12-cup muffin dish with nonstick spray. (I typically wait until I'm about to put the batter in the muffin pan to spray it.)
  2. Mix together cornmeal, flour, baking powder, baking soda, and salt. In separate bowl mix together slightly cooled and melted butter, oil, honey, and stevia. Then whisk in the egg and finally whisk in the buttermilk. (I don't have or keep buttermilk but you can use a substitute. Mix 2tsp white vinegar into regular milk of your choice to make 1 cup total. Let mixture sit for 5 minutes.) Then add your chili peppers and mix.
  3. Mix the wet ingredients into the dry but try not to over mix it. Fill the cups all the way, unless you want smaller muffins. :) Optional addition of shredded cheese and/or a sliced of jalapeño on top.
  4. Bake at 425 degrees for 5 minutes and then drop the temperature to 350 degrees while the muffins stay in the oven, and bake for an additional 15 minutes. Let cool for 5-10 minutes and serve warm.

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