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 or sliced, 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.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.