Recipe Details

Jalapeño Corn Muffins

Number of Servings: 12

Serving Size: 1 muffin

These muffins are perfect for the holiday season because the bits of red and green pepper make them look very festive.

Name: Amount:
all-purpose flour 1.25 cup
cornmeal 0.75 cup
baking powder 2 tsp
salt 0.50 tsp
eggs 2 ea
low-fat buttermilk 1 cup
canola oil 1 Tbsp
jalapeno pepper, minced 1 ea
red bell pepper, minced 1 ea
green bell pepper, minced 1 ea
shredded, reduced-fat cheddar cheese 0.50 cup

Preheat oven to 400 degrees. In a large mixing bowl, sift together flour, cornmeal, baking powder, and salt. Set aside.


In a medium mixing bowl, whisk eggs. Add buttermilk and oil; mix well.


Add jalapeno pepper, red pepper, green pepper, and cheese to dry ingredients and toss well to coat. Make a well in the center of the dry ingredients.


Pour wet ingredients into the well and gently combine just until dry ingredients are moistened. Batter will be thick and lumpy.


Spray a muffin pan or line with paper muffin cups. Fill muffin cups 2/3 full. Bake for 25 minutes or until golden brown.

Nutritional Information (per serving)
Calories 132
Calories from Fat 31
Total Fat 3g
Saturated Fat 1g
Cholesterol 40mg
Sodium 231mg
Potassium 2mg
Carbohydrates 20g
Dietary Fiber 2g
Sugars 2g
Protein 5g
Vitamin A 2%
Vitamin C 2%
Calcium 2%
Iron 2%
Folic Acid 2%
Dietary Exchange 1 1/2 Starch 1/2 Fat