Chili Corn Muffins
"Delicious corn muffins with a bit of a kick. You may want to adjust the amount of heat in these muffins by adding or decreasing the amount of jalapenos -- six seems to be the right amount for us. Recipe source: Bon Appetit (July, 1987)."
- Ready In:
- 50mins
- Ingredients:
- 11
- Yields:
-
24-28 muffins
ingredients
- 2 1⁄2 cups yellow cornmeal
- 1 cup flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 (16 ounce) can whole kernel corn, drained
- 1 onion, minced
- 6 jalapeno chiles, seeded and chopped (use more or less depending on degree of hotness desired)
- 2 cups milk
- 1⁄2 cup honey
- 1⁄2 cup vegetable oil
- 3 eggs
directions
- Preheat oven to 400-degrees F.
- Butter 24-28 muffin cups.
- Combine cornmeal, four, baking powder and salt in a bowl.
- In a seperate large bowl combine remaining ingredients (corn-eggs).
- Add dry ingredients to wet, blending well.
- Pour batter into prepared muffin tins.
- Bake for 30- 40 minutes or until tops split and center are firm.
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Reviews
-
The kernel corn in these muffins made them moiset enough and I liked the jalapenos. But, I think I would like them sweeter. Perhaps I'll put a bit of sugar on top next time I make them. -
Yummy, Muffins.I made them just like the recipe stated, but used only 1 large jelapeno pepper. It gave it a good flavor just right for our tasre. My DDIL said, These are so good like eating dessert. Ellie, thank you so very much for sharing this recipe.
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<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
