Corn Muffins with Jalapeños
Baking and Desserts | Mexican cuisine
⏳ Time
35 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Corn Muffins with Jalapeños
Ingredients
- Butter - 10 tablespoons
- Low-fat lactose-free milk - ¾ cup
- Large eggs - 2 pieces
- Sour Cream - 5 tablespoons
- Coarse Cornmeal - 1 cup
- Wheat Flour - 1 cup
- Brown Sugar - ½ cup
- Baking Powder - 2 tablespoons
- Coarse Salt - 1 teaspoon
- Habanero Pepper - 2 pieces
- Blanched frozen corn - 0.3 cup
Step by Step guide
Step 1
Remove the seeds from the peppers and finely chop them.
Step 2
Preheat the oven to 374°F (375 degrees Fahrenheit).
Step 3
Grease the muffin tin with 1 tablespoon of softened butter.
Step 4
In a bowl, whisk together the buttermilk, eggs, and sour cream. In another bowl, mix both flours, sugar, baking powder, salt, jalapeño peppers, and corn kernels. Combine both mixtures, adding 8 tablespoons of softened butter.
Step 5
Divide the batter among the muffin cups, filling them three-quarters full.
Step 6
Bake for about 25 minutes until done, checking with a toothpick.
Step 7
Let cool slightly, transfer to a plate, and serve, spreading the remaining butter on top (you can serve the butter alongside the muffins).
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