Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, jalapeño corn bread muffins. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Chopped jalapeño adds a little kick to this delicious cornbread muffin recipe. Paired with honey, these easy cornbread muffins are a wonderful side dish! Jalapeno Cornbread Muffins - These sweet, crumbly muffins are unbelievably easy to make and incredibly addicting!
Jalapeño Corn Bread Muffins is one of the most favored of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Jalapeño Corn Bread Muffins is something that I have loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few components. You can have jalapeño corn bread muffins using 10 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Jalapeño Corn Bread Muffins:
- Take 1 cup fine corn meal
- Get 1 cup flour
- Prepare 1/4 cup coconut palm sugar
- Make ready 1/2 tsp baking soda
- Prepare 1/4 tsp Himalayan salt
- Make ready 1/4 cup butter
- Take 2 eggs
- Take 2 minced jalapeños (save 12 thin jalapeño slices for garnish)
- Take 1/2 cup Tex Mex shredded Cheese
- Make ready 1 cup buttermilk
Slightly sweet and amazingly moist Jalapeno Cornbread Muffins made with fresh corn, corn meal, and jalapenos. Sweetness of two kinds of corn, hint of salt. Low-carb, grain-free muffins that taste like cornbread! Made with coconut flour and bursting with cranberries and jalapeño, these delicious muffins would make a great.
Instructions to make Jalapeño Corn Bread Muffins:
- Preheat oven to 375 degrees.
- Mix corn meal, flour, salt and baking soda together.
- In a separate bowl, beat two eggs and butter together. Add sugar, buttermilk, minced jalapeños and 3/4 of the Tex Mex cheese and mix until blended.
- Add dry mixture to the wet mixture and mix.
- Lightly spray a 1/2 cup muffin tin with vegetable oil. Evenly distribute mixture into 12 muffin cups.
- Garnish with thinly slice jalapeño and cheese.
- Bake in oven for 15 minutes.
- Enjoy!
This cornbread is the perfect side dish for all those soups and chilis this Fall season. The perfect amount of heat and sweet. This cornbread muffin recipe has whole kernels of sweet corn and spicy pickled jalapeños stirred into an easy batter. Honey butter tastes so yummy spread over these hot and snappy muffins. They're delicious with soups, stews and chili.
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