When I made the Cheddar Cheese Soup the other day, I thought something spicy would be a great addition to the soup. Wow ~ these are spicy! Mr. Meat Eater thought they were not spicy at all but I sure did.
They really are great muffins and it’s easy enough to make them less spicy or more spicy by the amount of jalapenos you add. I used sliced, jarred jalapenos since I have a bad track record using fresh but by all means, use fresh if you want. Just be aware that this recipe uses cake flour ~ not regular flour.
Jalapeno Corn Muffins
1/2 cup butter, melted
1/4 cup vegetable oil
1 cup milk
1 cup cake flour
2/3 cup yellow cornmeal
1 tbsp baking powder
1/2 tsp salt
2 tbsps sugar
1 to 3 tbsps jalapeno peppers, seeded and minced
2 tbsps scallions
Preheat oven to 400º. Line cupcake tin with foil cupcake liners. Give the liners a quick spray of Pam.
Mix the egg, melted butter, and oil until blended in a large bowl. Stir in the milk.
In another bowl, mix the cake flour, cornmeal, baking powder, salt and sugar. Add this mixture to the egg mixture along with the jalapenos and scallions. Stir until just blended. Do not overmix or the muffins will be tough.
Spoon the batter into the liners, filling 3/4 full.
Bake for 15 -20 minutes or until a toothpick inserted in the middle comes out clean.
Cool on a wire rack.
Makes 12 muffins.
Source: Seasons of Santa Fe