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Nutrition Facts
Serving Size 1 (62g) Recipe makes 12 servings
Calories 171
Calories from Fat 83		(48%)
Amount Per Serving		%DV
	Total Fat 9.2g	14%
	Saturated Fat 5.5g	27%
	Monounsaturated Fat 2.4g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 40mg		13%
Sodium 242mg		10%
Potassium 88mg		2%
Total Carbohydrate 19.4g		6%
	Dietary Fiber 1.1g	4%
	Sugars 3.3g
Protein 3.3g		6%
detailed view... how is this calculated?

Menus using this recipe:

LIttle Bits for March 2 ~ 16

Lvs2Cook

Mexican Fiesta for 6

Deantini

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Kicks Like a Mule - Mexican Jalapeno and Cornbread Muffins!

Recipe #268753 | 30 min | 5 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: French Tart
Nov 29, 2007

These lovely little cornmeal muffins have quite a kick to them, it's the jalapeno peppers! A very simple and easy recipe that goes so well with chili, stews, soups, chilli con carne or when served as an appetiser snack - split them in two and spread with savoury butters or serve with dips. I made these up as an experiment, and they turned out so well, that I am on my third batch already!

SERVES 12 , 12 Cornmeal Muffins (change servings and units)

Ingredients

1 cup cornmeal
1 cup plain white flour
2 tablespoons sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cayenne pepper (optional)
1 cup yoghurt or buttermilk
4 ounces butter, melted
1 egg, lightly beaten
1/2 cup jalapeno pepper, drained and chopped

Directions

1
Pre-heat oven to 200C/400F and grease a 12 hole muffin tin.
2
Mix all the dry ingredients together and then add the yoghurt or buttermilk, melted butter and the egg. Mix until all the ingredients are combined - do NOT overmix!
3
Add the jalapeno peppers and mix gently again.
4
Spoon into pre-greased muffin tin and then bake for 20 to 25 minutes or until well risen and pale golden brown.
5
Serve with chili, chilli con carne, stews, soups or split and spread with savoury butter or dips.

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Featured Reviews for This Recipe

From: Deantini

On Jun 10, 2009

These muffins are really really tasty and I served the along side a Mexican Tortilla soup - a perfect combination. I omitted the cayenne pepper. We will be making these again for sure. Made for Family Picks ZWT5

0 people found this review helpful

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From: trick

On Apr 4, 2009

Just finished making and tasting these muffins. I am not impressed with the taste...I found them a litle dry and boring. I followed directions exactly but I really thought it would have more zip. Sorry! One good thing tho' they didn't crumble which is a definite plus!

1 person found this review helpful

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From: Koshka

On Jan 1, 2008

These were wonderful! We made the recipe exact except we put cheese on the tops of 11 of them before baking. The baked cheese really gave it a little extra flavor that complimented the jalapeños. Thanks, we will use this when we make chili again.

4 people found this review helpful

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From: Lvs2Cook

On Dec 11, 2007

These muffins are excellent! I grilled some steaks last night and was looking for something with a little kick to spice up our meal and these fit the bill! I made them with the optional cayenne and buttermilk. They were super easy to put together. Thanks for posting a keeper!

2 people found this review helpful

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Read all 11 reviews