This corn muffin recipe was adapted from a corn bread recipe I came across a while ago. I fancied the idea of using jalapeno pepper for the corn bread. I liked the heat that it added to this loaf.For a more child-friendly version, you can leave out this pepper. I gnerally use the smallest pepper I can find. As I reiterated on a previous blog, cakes and loafs can be easily converted to muffins. I made no exception this round. When it came to corn recipes, I always felt it needed some spice to uplift the corn flavor, especially in puddings,loafs,and muffins. That’s why I always use nutmeg. These muffins can eaten as a snack,dessert or as a breakfast. They even go well with any Mexican themed dish such as Chili.
For this recipe, you will need:
- 1 1/3 cup of flour
- 3/4 cup of cornmeal
- 2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of nutmeg
- 1/4 cup of sugar
- 1 cup of skim milk (or soy milk)
- 2 eggs beaten
- 1/3 cup of canola oil
- 1 cup of corn cooked and drained
- 1 small jalapeno minced
Preheat your oven to 350 degrees F. In a large bowl, combine all the dry ingredients. In a separate bowl, mix all the wet ingredients except for corn and jalapeno pepper. Pour wet ingredients into the dry ingredients and mix until incorporated. Fold in corn and jalapeno pepper. Put paper muffin liners in a muffin tin, fill 3/4 full with corn bread batter and bake for 20 minutes or until toothpick comes out clean.
Yields 12 muffins