Spicy Corn Muffins
- Total Time
- 0:37
- Prep
- 0:12
- Cook
- 0:25
- Serves
- 12
- Difficulty
- Easy
Skip the corn bread and pair these jalapeno and scallion-filled muffins with a bowl of your favorite chili. They're perfect for dunking.
-
cooking spray2 spray(s)
-
yellow cornmeal1 cup(s)
-
whole wheat flour1 cup(s)
-
baking powder2 tsp
-
table salt1 tsp
-
corn oil⅓ cup(s)
-
honey3 Tbsp
-
egg(s)1 large, beaten
-
fat free skim milk1 cup(s)
-
uncooked scallion(s)¾ cup(s), chopped
-
jalapeño pepper(s)1 medium, seeded and finely chopped (do not touch seeds with bare hands)
- Preheat oven to 350ºF and coat a 12-hole muffin tin with cooking spray or muffin liners.
- Combine cornmeal, flour, baking powder and salt in a large bowl.
- In a separate bowl, combine oil, honey, egg and milk.
- 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 jalapeno.
- 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.