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Photo of Spicy corn muffins by WW

Spicy corn muffins

5
Points®
Total Time
37 min
Prep
12 min
Cook
25 min
Serves
12
Difficulty
Easy
Bake these spicy-sweet muffins in less than 40 minutes. Full of heat from jalapeño peppers and the sweetness from the cornmeal and honey and a hint of crunch from the fresh green onions, these muffins make a wonderful side for big bowls of warm chili because they are perfect for dunking and add their own layer of flavor. If you like your muffins really spicy, use the jalapeño with the seeds. If you want more sweetness, omit the jalapeño altogether and substitute about 1/2 cup of finely chopped sweet red pepper in its place. Great for wintertime, these savory muffins also work well as part of a brunch buffet with fresh fruit and scrambled eggs.

Ingredients

Cooking spray

2 spray(s)

Yellow cornmeal

1 cup(s)

Whole wheat flour

1 cup(s)

Baking powder

2 tsp

Table salt

1 tsp

Corn oil

⅓ cup(s)

Honey

3 Tbsp

Egg

1 large egg(s), beaten

Fat free skim milk

1 cup(s)

Scallions

¾ cup(s), chopped, chopped

Jalapeño pepper

1 medium, seeded and finely chopped (do not touch seeds with bare hands)

Instructions

  1. Preheat oven to 350ºF and coat a 12-hole muffin tin with cooking spray or muffin liners.
  2. Combine cornmeal, flour, baking powder and salt in a large bowl.
  3. In a separate bowl, combine oil, honey, egg and milk.
  4. Create a well with a spoon in the middle of cornmeal mixture and pour milk mixture into well; mix until just combined. (Do not over beat.) Fold in scallions and jalapeno.
  5. Drop heaping tablespoons of batter into muffin holes until each is about 2/3 to 3/4 full. Bake until tops turn golden, about 20 to 25 minutes. Yields 1 muffin per serving.

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