Mini Jalapeno Muffins
Recipe: #22349
January 02, 2016
Categories: Side Dishes, Cajun, Oven Bake, Vegetarian Hot Peppers, Flour, Spicy, Muffins, Kosher Dairy, more
"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."
Ingredients
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 by Step Method
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
No special items needed.