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Jalapeno Corn Muffins Recipe

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This recipe for Jalapeno Corn Muffins, by , is from TEN 2 TEN Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Sue Oda Omori

Category:
Category:

Ingredients:  
Ingredients:  
One 8.5 oz box corn muffin mix (the Trader Joe's cornbread mix is a good one)
1/2 cup milk
2 cups fresh corn kernels (3 ears)
4 oz jalapeno jack cheese shredded (about 1 cup)
1/2 cup chopped fresh basil

Directions:
Directions:
Preheat oven to 350. In a large bowl, prepare the mix according to the package directions, using the milk in place of water (if directions call for water). Stir in the corn, cheese and basil; season with salt and pepper (optional).
Grease a muffin pan and fill each cup with batter. Bake until lightly golden, about 30 minutes; let cool.

Number Of Servings:
Number Of Servings:
one dozen
Personal Notes:
Personal Notes:
-I like to use the Trader Joe's corn bread mix; it already calls for milk.
-If you want to make them for a crowd, they can be made using mini muffin tins; reduce the bake time.
-An added touch is to place 2-3 thin slices of fresh jalapeno peppers on top of each muffin before baking.

 

 

 

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