JALAPENO CORN MUFFINS

Jalapeno Corn Muffins image

Lots of sweet cornmeal flavor and texture in these confetti-colored muffins make them a great accompaniment to all kinds of casual summer fare. The recipe comes from Judie White of Florien, Louisiana.

Provided by Taste of Home

Time 30m

Yield 16 muffins.

Number Of Ingredients 13

Ingredients

1-1/2 cups yellow cornmeal
1-1/4 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cumin
2 eggs
1 cup fat-free milk
3 tablespoons butter, melted
2 tablespoons minced fresh cilantro
1 can (8-3/4 ounces) whole kernel corn, drained
1/2 cup chopped sweet red pepper
1/2 cup chopped seeded jalapeno peppers

Steps:

In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, milk, butter and cilantro; stir into dry ingredients just until moistened. Stir in the corn, red pepper and jalapenos. , Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 425° for 12-16 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 136 calories, Fat 3g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 303mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein.