Mini Jalapeno Muffins

6
Servings
10m
Prep Time
12m
Cook Time
22m
Ready In


"This is out of my "KCTS Chefs 2002" cookbook...it was sent in by Chef & co-owner Matthew Marcus...the restaurant was (it is now closed) called..."From the Bayou"...hope you enjoy."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (119.6 g)
  • Calories 269.3
  • Total Fat - 3.9 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 72.8 mg
  • Sodium - 1061.6 mg
  • Total Carbohydrate - 51.9 g
  • Dietary Fiber - 2.6 g
  • Sugars - 16.1 g
  • Protein - 7.6 g
  • Calcium - 164.9 mg
  • Iron - 1.7 mg
  • Vitamin C - 5.9 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 375°F.

Step 2

Grease a 24-cup mini muffin tin with a nonstick spray.

Step 3

In a large bowl, combine flour, sugar, cornmeal, baking powder and salt.

Step 4

In a separate bowl, beat the eggs with the jalapeno, milk and honey.

Step 5

Add the dry mixture slowly to the wet mixture.

Step 6

If desired, add a little of the jalapeno liquid to make'em nice and spicy.

Step 7

Spoon the batter into the sprayed muffin tins.

Step 8

Bake for 10 to 12 minutes.

Step 9

Note: They are wonderful drizzled with creamed honey and butter.

Tips & Variations


No special items needed.

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