Jalapeño Sausage Cornbread Muffins Recipe 395 Recipes

JALAPEñO CORNBREAD MUFFINS

Steps:

• Preheat oven to 425°F (218°C). Line a 12-count muffin pan with liners or spray with nonstick spray. This recipe makes about 14 muffins, so there will be a 2nd batch. Set pan aside.
• Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a medium bowl, whisk the cooled melted butter, oil, brown sugar, and honey together until completely smooth and thick. Then, whisk in the egg until combined. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the peppers. Avoid overmixing.
• Spoon batter into muffin liners, filling all the way to the top. Bake for 5 minutes 425°F (218°C) then, keeping the muffins in the oven, reduce heat to 350°F (177°C) and continue baking for another 16-17 minutes. The total time these muffins should be in the oven is around 21-23 minutes. Use a toothpick to test. If it comes out clean, the muffins are done.
• Remove muffins from the oven and allow to cool in the pan for 5-10 minutes before enjoying. Store leftovers in an airtight container at room temperature or in the refrigerator for up to 1 week.

JALAPEñO SAUSAGE CORNBREAD MUFFINS RECIPE - (3.9/5)

Steps:

• Fry the sausages till they are cooked through. Set aside to cool. Preheat oven to 400°F. Lightly grease a 12 cup muffin tin. Combine flour, cornmeal, sugar and baking powder in a large bowl. Combine cream, oil, honey and eggs in a separate bowl. Make a well in the center of the dry ingredients, then pour wet ingredients into the middle and fold together until just combined and the batter becomes smooth. Spoon the batter into the muffin tin, dividing evenly into 12. Cut each sausage into thirds and place a piece into the center of each muffin. Ensure each piece of sausage is covered by batter. Place a slice of jalapeño on top of each muffin. Bake for 12 minutes, or until a toothpick inserted into the center comes out clean.

JALAPENO CORNBREAD MUFFINS

Steps:

• Preheat oven to 375 degrees F. Lightly coat a 12-cup muffin tin with nonstick spray; set aside. In a large bowl, combine flour, cornmeal, baking soda and salt. In a large glass measuring cup or another bowl, whisk together buttermilk, butter, sugar, eggs and honey. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Add jalapenos and cheese, and gently toss to combine. Scoop the batter evenly into the muffin tray. Place into oven and bake for 15-17 minutes, or until a tester inserted in the center comes out clean. Remove from oven and cool on a wire rack.

SAVORY CORNBREAD MUFFINS WITH JALAPEñOS AND CORN

Steps:

• Preheat the oven to 400 degrees with the rack positioned in the upper third. Oil or butter muffin tins.
• Place the cornmeal in a bowl, and sift in the flour, salt, baking powder and baking soda. Stir in the sage. In a separate bowl, beat together the eggs, buttermilk, oil and honey. Whisk or stir the cornmeal mixture into the liquid mixture. Do not beat; a few lumps are fine, but make sure there is no flour at the bottom of the bowl. Fold in the corn kernels, minced jalapeño and optional cheese.
• Spoon into muffin cups, filling them to just below the top (about 4/5 full). Place in the oven, and bake 20 to 25 minutes until lightly browned and well risen.

FAVORITE JALAPENO CORN MUFFINS

Steps:

• In a small bowl, combine the first seven ingredients. In another bowl, combine the egg, sour cream, milk and oil. Stir into dry ingredients just until moistened. Stir in corn and jalapeno., Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 14-16 minutes or until a toothpick inserted in the center comes out clean. In a small bowl, combine honey butter ingredients. Serve with warm muffins.

JALAPENO CORN-BREAD MUFFINS

Steps:

• Preheat the oven to 375 degrees.
• In a mixing bowl, combine the flour, cornmeal, baking powder, pepper flakes, salt and cumin, and blend well.
• In a separate mixing bowl, add the sour cream and milk, and blend well with a wire whisk. Beat in the melted butter and egg.
• Add the liquid ingredients to the cornmeal mixture and blend well. Add the chilies, green onions, corn and cheese. Blend thoroughly.
• Grease the inside of eight half-cup muffin tins. Spoon equal portions of the batter into each greased tin. The batter may be a bit higher than the top of the tins.
• Place in the oven and bake 25 minutes. Ideally, these muffins are best eaten hot, fresh from the oven.