Jalepeno Cornbread Muffins
This cornbread muffin recipe is slightly adapted from Cook's Illustrated
- 300 ml milk
- 240 grams sour cream or high fat plain yogurt (1 cup)
- 115 grams butter, melted and cooled slightly (1/2 cup)
- 60 grams sugar (5 Tbsp)
- 2 eggs
- 280 grams cornmeal (2 cups)
- 130 grams all purpose flour (1 cup)
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 1.5 teaspoons salt
- 1 jalapeno, finely diced
Preheat the oven to 350 degrees. 1.Combine half of the cornmeal with the milk and heat gently in the microwave, stirring in between until the mixture reaches a pancake batter-like consistency.
Add the other wet ingredients to the cornmeal and milk mixture, and combine.
Sift in the dry ingredients, including the remaining half of the cornmeal. Add the jalapenos and fold together until just combined.
Divide batter evenly among 12 greased muffin cups. These muffins will rise slightly, but not too much.
Bake 13 to 17 minutes until they’re golden and they bounce back when you gently press your fingertip into the tops.
Calories: 310kcalCarbohydrates: 32.9gProtein: 5gFat: 18.4gSaturated Fat: 11gCholesterol: 72mgSodium: 541mgPotassium: 174mgFiber: 2gSugar: 6.4gCalcium: 70mgIron: 2mg