Jalapeno Corn Cuffins (Cupcake-Muffins)
Serves: 2
Ellsworth Rath
1 January 1970
Based on User reviews:
55
Spice
61
Sweetness
39
Sourness
36
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1.5 cups
Cornmeal1 cup
All-Purpose Flour2.5 tsps
Baking Powder2 tbsps
Sugar1 tsp
Salt2 large
Egg3 cup
Whole Milk4 tbsps
Unsalted Butter (melted)2 tbsps
Chives (finely chopped)Directions:
1
Heat oven to 350 degrees F
2
Prepare a standard sized muffin tin with paper muffin cups
3
Whisk together the cornmeal, flour, baking powder, sugar, and salt in a large bowl
4
In another bowl, beat the eggs, then add the milk, melted butter, and jalapenos and stir well
5
Pour the wet ingredients into the dry ingredients and mix until just blended
6
Divide the batter evenly among the muffin cups
7
Bake for 20 minutes or until lightly browned
8
Cool completely
9
Put the cream cheese in a bowl and mix in a few drops of food coloring until it is evenly tinted the shade of green you like
10
Fold in the chives
11
Frost the muffins and garnish with the chopped peppers