Jalapeno Corn Muffins

By Maverick19

These are not as hot as you would think. If you want a spicy kick, add some of the jalapeno seeds to the batter.

Recipe yields 16 regular size "cupcake" muffins or 8-9 large muffins. These are delicious warm, with a little melted butter and some honey.

Ingredients

• 1 1/2 cup yellow cornmeal
• 1 1/4 cup all-purpose flour
• 2 Tbsp sugar
• 1 Tbsp baking powder
• 1 tsp salt
• 1 tsp ground cumin
• 2 eggs
• 1 cup fat-free milk
• 3 Tbsp butter, melted
• 2 Tbsp cilantro, minced
• 1 (8 3/4oz) can corn or frozen corn (defrosted)
• 1/2 cup chopped sweet red pepper
• 1/2 cup chopped seeded jalapeno peppers

Preparation

Step 1

1. In a large bowl, combine the first 6 ingredients and mix with whisk to blend. In another bowl, combine the eggs, milk, butter and cilantro. Stir into the dry ingredients, just until moistened. Stir in the corn, red pepper and jalapeño.

2. Coat muffin cups with cooking spray or butter. Fill 2/3 full with batter. Bake at 425 degrees for 12-16 minutes (20 minutes for large muffins), or until a toothpick inserted near center comes out clean. Cool for 5 minutes, remove from pan and transfer to wire rack. Serve warm.

Each muffin (small) equals: 136 calories, 3 g fat (2g sat fat), 33 mg cholesterol, 303 mg sodium, 22 g carbohydrates, 2 g fiber, 4 g protein