Anything with jalapeno is a winner for me. I had to try this with the chili, and it was the perfect pairing. Add some butter and dip it into the chili... heaven! This recipe makes about 12 muffins, and trust me.. they won't last.
Ingredients:
1 large Jalapeno
1 cup Cornmeal
1 cup All-Purpose Flour
1 tbsp Granulated Sugar
2 tsp Baking Powder
1/2 tsp Salt
1 cup Milk
1 large Egg, lightly beaten
4 tbsp Unsalted Butter, melted
1 cup Sharp Cheddar Cheese, grated
Instructions:
Preheat oven to 400°F.
Line a cupcake tin with muffin liners and set aside.
Cut the jalapeno in half lengthwise and deseed and thinly slice.
Place the cornmeal, flour, sugar, baking powder, and salt in a large bowl and whisk to combine.
Stir in the milk, egg, and melted butter. Add the cheese and the jalapeno and fold to combine. Save some of the jalapeno to top.
Divide the batter between the 12 muffin liners and top with some jalapeno slices.
Bake the muffins until golden-brown, about 15 to 20 minutes. Let cool for a few minutes before serving.
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