Wake everybody up with these chile-enhanced buttermilk muffins!
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup buttermilk or plain yogurt
- 6 tablespoons melted butter
- 1 large egg, beaten to blend
- 1 cup fresh or frozen corn kernels
- 6 fresh jalapeno chiles, stemmed, seeded, cut into matchstick-size strips
Preheat oven to 425 degrees F. Butter 12-cup muffin pan. Whisk first 6 ingredients in large bowl to blend. Add buttermilk, melted butter and egg; Stir just until blended. Fold in corn. Divide batter among prepared muffin cups. Insert 5 or 6 strips of jalapeno chiles into center of each, standing upright.
Bake muffins until golden and tester inserted into center comes out clean, about 20 minutes. Cool muffins in pan on cooling rack 10 minutes. Serve muffins warm.
Copyright 2001, Susan Feniger, Mary Sue Milliken and Helene Siegel, all rights reserved.
Serving size = 1 muffin
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
177 calories; 7g total fat; 34mg cholesterol; 263mg sodium; 25g carbohydrates; 1g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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