Jalapeno Corn Muffins Recipes

Ingredients :

Makes 10 muffins

2

1 cup

1/4 cup

1-2

Dry Ingredients:

1.5 cups

1/4 cup

2 teaspoons

1/2 teaspoon

1/2 teaspoon

large eggs

buttermilk

vegetable oil or butter (1/2 stick)

pickled jalapenos

yellow cornmeal (preferably stone-ground)

all-purpose flour

baking powder

baking soda

salt

1. Preheat the oven to 425°.

2. Place paper liners in 10 muffin cups.

3. In the work bowl of a food processor, place the eggs, buttermilk, and oil.

4. Take the stems off the pickled jalapenos, and scrape out and discard the seeds.

5. Put the jalapenos in the food processor and pulse until the liquids are well combined and the jalapenos are finely chopped, but not pureed.

6. Add the dry ingredients and pulse very briefly, until the ingredients are just combined.

7. Spoon the batter into the muffin cups and bake for 15-20 minutes, until golden brown.

8. Eat right away.

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