Select a size: | | | |
1
Mini Jalapeno Cornmeal Muffins
Submitted by Tara Noland @ Noshing With The Nolands on April 22, 2012 in Breads, Cornbreads
| Prep Time Cook Time |
Servings 36 | Difficulty Easy |
Ingredients
- ¾ cups Cornmeal
- 1-¼ cup Buttermilk
- 1 cup Flour
- 3 teaspoons Baking Powder
- 1 teaspoon Salt
- ⅓ cups Sugar
- 1 whole Egg, Beaten
- ¼ cups Butter, Melted
- 1 cup Light Tex Mex Cheese Blend, Finely Grated
- 36 slices Jalapeno Peppers, For Garnish (optional)
Preparation Instructions
Preheat oven to 400 F. Spray each cup of a 36-count mini muffin pan or 12 large size muffin cups.
In a medium-sized bowl, mix together the cornmeal and buttermilk. Set aside.
In a large bowl, whisk together the flour, baking powder, salt and sugar.
Stir the egg and butter into the cornmeal mixture. Add this into the dry ingredients and stir until combined. It may still be a bit lumpy but that is okay. Stir in cheese.
Fill prepared muffin cups 3/4 full for the minis and 2/3 full for the regular sized cups. Top with a jalapeno slice if using. Bake for 12-15 minutes for the minis and 20-25 minutes for the regular.
