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Try SavoraGourmet Jalapeño Corn Muffins
A sophisticated take on classic American corn muffins, featuring a balanced sweetness and a medium kick of jalapeño to suit your spice preference.
Ingredients
- yellow cornmeal1 cup
- all-purpose flour1 cup
- granulated sugar1/3 cup
- baking powder1 tablespoon
- salt1/2 teaspoon
- unsalted butter, melted1/2 cup
- whole milk1 cup
- egg1 large
- fresh jalapeño, finely minced1
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Learn MoreMethod
Preheat your oven to 400°F (200°C) and lightly grease a 12-cup muffin tin or line with paper liners.
In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
In a medium bowl, beat the egg slightly, then whisk in the milk, melted butter, and minced jalapeño.
Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined; do not overmix.
Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Bake for 18 to 20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack.
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