Monday, October 27, 2014

Sweet Jalapeno Cornbread Muffins

Yesterday was the definition of a perfect fall Sunday! It was a cool morning, Amy and I got up early to run a Halloween-themed 10k with a friend. So much fun! Then we came home to carve pumpkins, watch football and make a big batch of chili and cornbread.


I have a fantastic go-to recipe for my chili, Easy Slow Cooker Turkey Chili (although this time I used lean ground beef), but I wanted to try a new cornbread recipe this time around. Amy suggested something with a kick, so I went with Sweet Jalapeno Cornbread Muffins.


I thought these cornbread muffins would be the perfect balance of sweet and spicy; a great compliment to my hearty, flavorful chili. Plus... we love jalapenos!


These Sweet Jalapeno Cornbread Muffins did not disappoint. Not only are they sweet and spicy, but they are also buttery, moist, and addicting! They have the perfect cornbread texture. This recipe makes a BIG batch of cornbread, so I decided to make two different sizes of muffins... a regular cornbread muffin and a mini cornbread muffin! You could use this recipe to make a 9x13 inch pan full of cornbread instead of the muffins too.


Heat up a couple of these sweet and spicy cornbread muffins, top with a little butter, and serve on the side of your favorite chili! YUM... Fall dinner perfection.

Sweet Jalapeno Cornbread Muffins
recipe from allrecipes.com
makes 24 muffins (or 48 mini muffins)

Ingredients:
2/3 cup butter, softened
2/3 cup white sugar
2 cups yellow cornmeal
1 1/3 cups all-purpose flour
4 1/2 teaspoons baking powder
1 teaspoon salt
3 large eggs
1 2/3 cups milk
1 cup chopped fresh jalapeno peppers, or to taste

Directions:
Preheat oven to 400 degrees. Spray two muffin (12 or 24 muffin) baking tins with non-stick cooking spray.

Beat butter and sugar together in a large bowl until smooth. Combine cornmeal, flour, baking powder, and salt in another bowl. Stir eggs and milk in a third bowl. Pour 1/3 milk mixture and 1/3 flour mixture alternately into margarine mixture; whisk until just mixed. Repeat with remaining ingredients and stir in jalapeno peppers.

Pour mixture into prepared baking tins, filling each cup about 2/3 of the way full.

Bake in preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes**. Cool in the pan for 5 minutes before transferring to cooling rack.

** Bake mini muffins for 14 to 16 minutes


YUM!!

Don't forget to check out our chili recipes:
Slow Cooker Turkey White Bean Pumpkin Chili
Easy Slow Cooker Turkey Chili

Ohhhhhhh Fall.... you make my tummy so happy!

- Janel

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