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Jalapeño Cornbread Muffins

Jalapeño Cornbread Muffins

Cost $5, save $10

Source: Recommended by CookPal

  • 30 Min
  • 12 Servings
  • $5

INGREDIENTS

  • Dairy

    • 🧈 1/4 cup unsalted butter
    • 🥛 1 cup buttermilk

  • Vegetables

    • 🧅 1/2 cup onion, chopped
    • 1/4 cup minced jalapeño

  • Staples

    • 🥚 2 large eggs, lightly beaten
    • 1 cup yellow cornmeal
    • 1/2 cup all-purpose flour
    • 1 teaspoon taco seasoning, or to taste
    • 🧂 1 teaspoon salt, or to taste
    • 1/2 teaspoon baking soda

STEPS

1

Preheat oven to 375°F (190°C) and grease the cups of a 12-muffin tin.

2

Place butter in a skillet and melt. Add onion and minced jalapeño, cooking and stirring occasionally for 3 to 5 minutes. Set aside to cool.

3

In a mixing bowl, combine beaten eggs and buttermilk, stirring briskly to combine.

4

In a separate bowl, whisk together cornmeal, flour, taco seasoning, salt, and baking soda.

5

Add cooled onions and jalapeños to the egg and buttermilk mixture, stirring to combine.

6

Combine wet and dry ingredients, stirring until just moistened and lump-free. Pour batter evenly into prepared muffin cups.

7

Bake in the oven until browned and a toothpick comes out clean, about 25 minutes. If needed, bake for an additional 5 minutes.

8

Cool muffins in the pan for 5 minutes before serving warm.

NUTRIENTS

Per 1 serving

🔥

115

Calories

  • 3
    Protein
  • 14
    Carbs
  • 5
    Fats

💡 If you dislike spice, remove the seeds from the jalapeños before mincing.For extra moisture, place an additional splash of buttermilk in the batter if it seems too thick.Top with honey or butter for added flavor when serving.