Total: 30 min
Prep: 10 min
Cook: 15-20 min
Yield: 24 small muffins
When I make Jalapeño cheddar corn muffin, I can’t stop eating it! For many south Indians, the taste of food is never complete without some spicy flavor. This recipe is for those people. This muffin taste even better, if you slice it in half and add some butter or jam. I can’t resist eating this every time I make it.
Yellow corn flour is cholesterol-free, gluten-free, and is low in sodium. It is rich in calories, protein, fiber, zinc, iron, and vitamin A. Due to many health benefits; cornmeal is a better choice of flour than many other powders. Jalapeño corn muffin is an easy recipe you can make early for any special occasion. Be sure to make plenty, one per person is never going to be enough.
Ingredients
Ingredients
1 cup cornmeal
1 cup all-purpose flour
1 large jalapeño
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg
1/4 cup butter, melted
4 tablespoon grated sharp cheddar cheese
Cooking Direction
1. Preheat oven 375º F
2. Whisk egg, milk, and butter in a large bowl
3. Dice jalapeno pepper into small pieces and set aside. Combine all the dry ingredients in a bowl. Whisk this into the wet ingredients. Save some pieces of jalapeño for garnishing at the end. Fold in the rest of the jalapeño pepper and cheddar cheese.
1. Preheat oven 375º F
2. Whisk egg, milk, and butter in a large bowl
3. Dice jalapeno pepper into small pieces and set aside. Combine all the dry ingredients in a bowl. Whisk this into the wet ingredients. Save some pieces of jalapeño for garnishing at the end. Fold in the rest of the jalapeño pepper and cheddar cheese.
4. Lightly grease 24 cup muffin tin
5. Spoon in the muffin batter into the muffin tin. Garnish the tops with jalapeno.
5. Spoon in the muffin batter into the muffin tin. Garnish the tops with jalapeno.