Jalapeño Corn Muffins
Here’s a feisty update on this southern American dinner specialty.
This recipe calls for a generous amount of butter. I am not a fan of butter substitutes like margarine and oil can make baked goods, well, oily. In this case, because the butter called for in this recipe is to be melted, you can substitute equal amounts of oil for butter.
If you want to tone down the heat, scrape the seeds out of the jalapeños.
Ingredients
Nonstick vegetable oil spray
8 tablespoons butter
1 cup chopped onion
2 teaspoons minced fresh garlic
1 1/2 cups yellow cornmeal
1 cup all purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 1/4 teaspoons salt
1/2 teaspoon baking soda
1 cup whole milk or milk substitute
4 large eggs or equivalent egg replacer
1 cup fresh or frozen corn kernels (if frozen, thaw and drain)
1 red bell pepper, chopped
1/4 cup fresh cilantro, chopped
2 jalapeño peppers, chopped
Instructions
Preheat oven to 425 F.
Spray muffin pans with non-stick spray or line with paper baking cups (about 12-14).
Melt 2tbs butter in saucepan on medium heat. Add onion and garlic and saute until onions are tender, about 8 to 10 minutes.
Add remaining butter and stir until melted. Remove from heat.
In a separate bowl, whisk together milk and eggs.
Place the flour, cornmeal, baking powder, and salt into Vita-Mix container and secure lid. Turn on machine and gradually increase to #5 and run for about 10 seconds.
Remove lid plug and add milk/egg mixture. Run until smooth, but try not to overblend.
Use the tamper to move the ingredients towards the blades if necessary.
Lower speed to #3 and slowly add corn, cilantro, jalapeño, and red bell pepper.
Pour into muffin pan or baking cups.
Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Quick Recipe: If you don’t have time to make this from scratch, omit the cornmeal, flour, baking soda, salt, and sugar and use 2 8.5oz boxes of corn muffin mix. You will still need to melt the butter down and sauteing the garlic and onions lends a savory flavor to the muffins.
Variation: Add 1/4 to 1/2 cup of Monterey Jack, Cheddar, or your favorite cheese, shredded, at the same time you’re adding the solid ingredients.
