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    This recipe is for jalapeño cornbread muffins that combine southern and Tex-Mex flavors. The muffins are made with cornmeal, flour, jalapeños, onions, eggs, buttermilk, and taco seasoning. To make them, the batter is poured into greased muffin tins and topped with a slice of jalapeño before baking for about 25 minutes until browned and a toothpick inserted comes out clean. The muffins yield 12 servings with 115 calories, 5g fat, 14g carbs, and 3g protein per serving.

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    This recipe is for jalapeño cornbread muffins that combine southern and Tex-Mex flavors. The muffins are made with cornmeal, flour, jalapeños, onions, eggs, buttermilk, and taco seasoning. To make them, the batter is poured into greased muffin tins and topped with a slice of jalapeño before baking for about 25 minutes until browned and a toothpick inserted comes out clean. The muffins yield 12 servings with 115 calories, 5g fat, 14g carbs, and 3g protein per serving.

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    © All Rights Reserved
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    11 views1 page

    Fuck Scribd

    Uploaded by

    turdipetra
    This recipe is for jalapeño cornbread muffins that combine southern and Tex-Mex flavors. The muffins are made with cornmeal, flour, jalapeños, onions, eggs, buttermilk, and taco seasoning. To make them, the batter is poured into greased muffin tins and topped with a slice of jalapeño before baking for about 25 minutes until browned and a toothpick inserted comes out clean. The muffins yield 12 servings with 115 calories, 5g fat, 14g carbs, and 3g protein per serving.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
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    Log In Magazine Newsletter Sweepstakes

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    RECIPES BREAD QUICK BREAD RECIPES CORNBREAD RECIPES

    Jalapeño Cornbread Muffins


    Be the first to rate & review! 1 PHOTO

    I love that these jalapeno cornbread muffins combine south-of-the-border


    flavors from my adopted cuisine, Tex-Mex, with my southern Kentucky roots.
    Cornbread is so easy to stir up, and this recipe spices it up a little, with the
    addition of jalapeño, onions, and a little taco seasoning mix for good measure.
    The recipe makes 12 muffins, but my Hubby had three!

    By Brenda Venable | Published on August 15, 2023

    Save Rate Print Share

    Add Photo

    Prep Time: Cook Time: Cool Time:


    10 mins 25 mins 5 mins

    Total Time: Servings: Yield:


    40 mins 12 12 muffins

    Jump to Nutrition Facts

    Ingredients
    1/4 cup unsalted butter, plus more for
    greasing muffin tins

    1/2 cup minced onion

    1/4 cup minced jalapeño, seeded and white


    membranes removed, plus 12 thin slices

    2 large eggs, lightly beaten

    1 cup buttermilk

    1 cup plain yellow cornmeal

    1/2 cup all-purpose flour

    1 teaspoon taco seasoning, or to taste

    1 teaspoon salt, or to taste

    1/2 teaspoon baking soda

    Directions
    Step 1
    Preheat oven to 375 degrees F (190 degrees C) and grease the cups of a 12-
    muffin tin.

    Step 2
    Place 1/4 cup butter in a small skillet and melt. When butter is melted, add
    onion and minced jalapeño and cook, stirring occasionally, 3 to 5 minutes. Set
    aside to cool.

    Step 3
    In a mixing bowl, combine beaten eggs and buttermilk, stirring briskly to
    combine.

    Step 4
    In a separate bowl, whisk together cornmeal, flour, taco seasoning, salt, and
    baking soda.

    Step 5
    When the onions and jalapeños have cooled to room temperature, combine
    with egg and buttermilk mixture, stirring briskly.

    Step 6
    Add wet ingredients to dry ingredients, stirring until dry ingredients are just
    moistened and there are no lumps. Pour batter evenly into prepared muffin
    cups. Place a slice of jalapeño on top of each muffin.

    Step 7
    Bake in the center of the preheated oven until browned and a toothpick inserted
    into the middle of the muffin comes out clean, about 25 minutes. If it does not
    come out clean, bake about 5 minutes more and test again.

    Step 8
    Cool in the pan on a rack, about 5 minutes. Serve warm.

    I MADE IT PRINT

    Nutrition Facts (per serving)


    115 5g 14g 3g
    Calories Fat Carbs Protein

    Show Full Nutrition Label

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