I love to cook and bake, but what I really do is mess around in the kitchen. Often cooking is more fun because I don't have to follow a recipe quite as exactly. However, I recently obtained a muffin tin, something I had been yearning for, and I decided I should start testing it out. My Jalapeno cornbread muffin recipe is fun and tasty! I found it on a blog, "Bake with Love and Butter." I was a little confused as I was making it though. The recipe didn't call for any milk. How odd is that? Oh well! The muffins turned out great. Here's the recipe:
1 jalapeno pepper diced
1 cup shredded cheddar cheese
1 egg
1 4.5 oz can of chopped green chiles
1 8.25 oz can of cream style corn
1 8.5oz box of corn muffin mix
Mix wet ingredients in a small bowl (egg, chilis, corn).
Add jalapenos and cheddar.
Empty corn muffin mix into a larger bowl and create a well in the center.
Pour wet mix into the well and fold in dry mix.
Stir until blended well.
Pour mixture into greased muffin tins.
Bake at 400 degrees for 13 minutes.
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