Spicy Corn Muffins
5
Points®
Total time: 37 min • Prep: 12 min • Cook: 25 min • Serves: 12 • Difficulty: Easy
Skip the corn bread and pair up these jalapeño and scallion-filled muffins with a bowl of your favourite chili. They’re perfect for dunking!
Ingredients
Yellow cornmeal
1 cup(s), uncooked
Whole wheat flour
1 cup(s)
Baking powder
2 tsp(s)
Table salt
1 tsp(s)
Corn oil
5⅓ tbsp(s)
Honey
3 tbsp(s)
Raw egg
1 large, beaten
Fat-free skim milk
1 cup(s)
Uncooked scallions
¾ cup(s), chopped
Jalapeño pepper
1 medium, seeded and finely chopped (do not touch seeds with bare hands)
Instructions
1
Preheat oven to 350ºF and coat a 12-hole muffin tin with cooking spray or muffin liners.
2
Combine cornmeal, flour, baking powder and salt in a large bowl.
3
In a separate bowl, combine oil, honey, egg and milk.
4
Create a well with a spoon in the middle of cornmeal mixture and pour milk mixture into well; mix until just combined. (Do not over beat.) Fold in scallions and jalapeño.
5
Drop heaping tablespoons of batter into muffin holes until each is about 2/3 to 3/4 full. Bake until tops turn golden, about 20 to 25 minutes. Yields 1 muffin per serving.
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