Jalapeño Jam Corn Muffins
A sticky-sweet—and slightly spicy—surprise in the middle of these Jalapeño Jam Corn Muffin will awaken your taste buds. Just one taste and you’ll know this is not just any ordinary cornbread muffin!
Ingredients
- 1-1/2 cup all-purpose flour
- 3/4 cup stone-ground cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 3/4 cup buttermilk
- 1/4 cup butter melted
- 3 tablespoons sugar
- 2 large eggs
- 1-1/2 cups corn kernels fresh cut from the cob
- 1/4 cup jalapeño jelly or jam
Instructions
- Preheat over to 375 degrees. Lightly coat a 12-cup muffin tin with cooking spray; set aside.
- In a medium size bowl, sift together the flour, cornmeal, baking powder, salt, and cayenne pepper.
- In a larger bowl, blend together the buttermilk, butter, and sugar. Mix in the eggs and blend well. Stir in the corn kernels. To this mixture, add the flour mixture and stir until just incorporated.
- Using half the batter, fill each muffin tin about 1/3 full. Drop 1 teaspoon jalapeno jelly on top of the batter in each cup, then top with the remaining batter being sure to cover the jelly completely.
- Bake for 22-24 minutes or until a dark golden brown. Serve warm.
- For mini muffins: Reduce the cooking time to 18 minutes.
Notes
NOTE: Original recipe published in The Fresh Market Cookbook.
Nutrition
Serving: 1gCalories: 187kcalCarbohydrates: 31gProtein: 5gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 2gCholesterol: 42mgSodium: 293mgFiber: 2gSugar: 9g
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