Cornbread Buttermilk Muffins with Jalapeno Jelly
Corn muffins with jalapeno jelly in the middle. Moist and perfect, just spread with butter for a melt-in-your-mouth experience.
Servings 12
Calories 206kcal
Equipment
- Muffin Pans
Ingredients
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- ¼ cup sugar
- 1 Tablespoon baking powder
- 1 teaspoon crush red pepper flakes
- 1 large egg
- ½ cup plus 1 Tablespoon buttermilk or milk
- ¼ cup vegetable oil
- 17 ounces creamed corn canned
- ¼ cup jalapeno pepper jelly or Jam
Instructions
- In a large bowl, mix together flour, cornmeal, sugar, baking powder and pepper flakes.
- Whisk together egg, buttermilk, oil and creamed corn.
- Pour liquid mixture over dry ingredients and stir lightly, using no more than 15 - 20 stroked to mix.
- Generously butter or PAM spray muffin pan.
- Fill each muffin cup ½ full with the batter, reserving ⅓ of the batter.
- With the back of a teaspoon, make a small depression in the center of the batter of each muffin. Drop in a meager teaspoon of the jelly.
- Divide reserved batter over the muffins to cover the jelly.
- Bake in a preheated 375 degree oven for 25 minutes, or until light golden brown.
- Let muffins rest in pan for 2 minutes. Using a knife, ease muffins out onto wire rack and let cool for 20 minutes.
Notes
I used muffin tin papers to bake these muffins. And gave them a quick spray of PAM before adding batter.
The liners should never be filled completely to the top. Fill them ⅔ of the way full to allow for the batter to rise.
Presentation Tip: Lightly dust the tops of the muffins with chili powder or paprika for a little color.
Nutrition
Calories: 206kcal | Carbohydrates: 35g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 131mg | Potassium: 236mg | Fiber: 2g | Sugar: 10g | Vitamin A: 115IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 1mg