Jumpin Jalapeno Corn Muffins

AuthorKim Robinson
RatingDifficultyBeginner

This delicious muffin recipe can easily be altered by adding honey or nuts on top just before baking or other additions. These things are Jumpin!

TweetSaveShare

Yields1 Serving
Prep Time5 minsCook Time15 minsTotal Time30 mins

 ¾ cup Cornmeal
 ¼ cup Flaxseed bran
 ¼ cup Sliced jalapenos
 1 cup All purpose flour
  cup White sugar or xylitol
 2 tsp Baking Powder
 ½ tsp Salt
 1 Egg beaten
 ¼ cup Canola oil
 1 cup Milk

1

Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners. In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups and place a few jalapeno slices on each one.
Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.
Serves 12

Ingredients

 ¾ cup Cornmeal
 ¼ cup Flaxseed bran
 ¼ cup Sliced jalapenos
 1 cup All purpose flour
  cup White sugar or xylitol
 2 tsp Baking Powder
 ½ tsp Salt
 1 Egg beaten
 ¼ cup Canola oil
 1 cup Milk

Directions

1

Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners. In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Spoon batter into prepared muffin cups and place a few jalapeno slices on each one.
Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.
Serves 12

Jumpin Jalapeno Corn Muffins

Leave a Reply

Your email address will not be published. Required fields are marked *