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Jalapeno corn cuffins (cupcake-muffins) recipe

Jalapeno corn cuffins (cupcake-muffins) recipe

By Hannah Sarkis
15’ Prep time
20’ Cook time
35’ Total time
273 Calories
12 Serving
Hannah Sarkis 0 Followers

Step by Step

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Step 1

Heat oven to 350 degrees F. Prepare a standard sized muffin tin with paper muffin cups.
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Step 2

Whisk together the cornmeal, flour, baking powder, sugar, and salt in a large bowl. In another bowl, beat the eggs, then add the milk, melted butter, and jalapenos and stir well. Pour the wet ingredients into the dry ingredients and mix until just blended. Divide the batter evenly among the muffin cups. Bake for 20 minutes or until lightly browned. Cool completely.
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Step 3

Put the cream cheese in a bowl and mix in a few drops of food coloring until it is evenly tinted the shade of green you like. Fold in the chives. Frost the muffins and garnish with the chopped peppers.

Ingredient

  • Eggs
    Eggs
  • Baking powder
    Baking powder
  • Salt
    Salt
  • All-purpose flour
    All-purpose flour
  • Whole milk
    Whole milk
  • Sugar
    Sugar
  • Melted unsalted butter
    Melted unsalted butter
  • Finely chopped chives
    Finely chopped chives
  • Cornmeal
    Cornmeal
  • Chopped canned jalapenos
    Chopped canned jalapenos
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