Double Corn Muffins with Jalapeño, Scallions & Cilantro

By lorik

By Terry Grieco Kenny

These corn muffins are called “double” for a reason: they have corn meal and corn kernels, giving them a really rich flavor. The jalapeño, scallions and cilantro give them a spicy kick. They’re a great twist on the usual boring roll that goes with the holiday meals, but they’re also great with chili or a zesty posole.

Ingredients

• 2/3 cup 2% fat milk
• 3 tablespoons canola oil
• 1 large egg
• 3/4 cup all-purpose flour
• 3/4 cup cornmeal
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1 cup fresh, thawed frozen or canned corn
• 1/4 cup sliced scallions
• 1/4 cup chopped cilantro
• 1 tablespoon minced jalapeño peppers (or more to taste)

Preparation

Step 1

Heat oven to 400 degrees F. Coat 12 muffin cups with nonstick cooking spray.

Whisk milk, oil and egg in a medium bowl until blended. Stir in flour, cornmeal, sugar, baking powder and salt just until blended. Stir in remaining ingredients. Spoon into muffin cups, filling each about 3/4 full.

Bake 15 to 20 minutes or until golden and toothpick inserted in centers comes out clean.

Remove muffins from pan and let cool on wire rack. Serve warm if desired.