I still had some jalapeños leftover from previous dishes, and I found this muffin recipe. The original recipe calls for sour cream, instead of regular cream, and buttermilk instead of regular milk, so you can use those ingredients if you want. I tried to rub oil on my fingers to seed and cut the jalapeños instead of using the gloves or sandwich bags. Folks, use the bags… this oil thing doesn’t work. After a while, my thumb and index finger really started to burn. After a couple of hours of uncomfortable burning on my fingers, I put some milk of magnesia on it, and it took care of it within a few minutes.
Anyway, about the muffins… I put the 2 chopped jalapeños into half of the batter, and left the other half plain. The plain ones are great with some cream cheese mixed with chopped chives and a little salt. The jalapeño flavored ones are really good, they have a bit of the jalapeño spice, but not too much. The flavor combination is delicious. Make sure you remove the white veins and all of the seeds if you just want the jalapeño flavor and not the spice! If you want a hot muffin, then leave some in.
Jalapeño Corn Muffins
Yield: 21 cupcakes ( I know… odd number, but that’s how many I got)
Recipe adapted from Matha Stewart
8 tablespoons (1 stick) unsalted butter, plus more for tin, melted
3/4 cup milk
2 large eggs
1/2 cup cream
1 cup yellow cornmeal
1 cup all-purpose flour
1/2 cup packed light-brown sugar
2 tablespoons baking powder
1 teaspoon coarse salt
2 jalapenos, seeded and finely chopped
1/4 cup plus 2 tablespoons fresh or frozen (thawed) corn kernels
Unsalted butter, for serving
- Preheat oven to 375 degrees. Brush the cups of a standard 12-cup muffin tin with melted butter, and set aside. Whisk together milk, eggs, and cream in a medium bowl until combined, and set aside. Whisk together cornmeal, flour, sugar, baking powder, salt, jalapenos, and corn in a large bowl until combined.
- With a rubber spatula, fold milk mixture into cornmeal mixture until well combined. Fold in melted butter. Divide batter among muffin cups, filling each three-quarters full. Bake until a cake tester inserted into centers comes out clean, about 25 minutes. Let muffins cool in tin 5 minutes. Turn out into a basket or bowl lined with a clean kitchen towel; cover to keep warm. Serve with butter.
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