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Spicy Corn Muffins

5
Total Time
37 min
Prep
12 min
Cook
25 min
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.

Ingredients

cooking spray

2 spray(s)

yellow cornmeal

1 cup(s)

whole wheat flour

1 cup(s)

baking powder

2 tsp

table salt

1 tsp

corn oil

⅓ cup(s)

honey

3 Tbsp

egg(s)

1 large, beaten

fat free skim milk

1 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)

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 jalapeno.
  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.

Notes

If you like your muffins really spicy, use the jalapeno with the seeds. For a sweet taste, omit the jalapeno altogether and substitute about 1/2 cup of finely chopped sweet red pepper in its place.

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