How To make Jalapeno Yeast Corn Muffins

Jalapeno Corn Bread Recipe

recipe for Jalapeno Corn Bread

Jalapeño Cornbread - Infused Food How To - MagicalButter.com

Make your own skillet cornbread and add a touch of heat to this American classic and spice up this super side dish!
Check out how to make this recipe here:

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How To Make Jalapeño Cornbread Muffins (vegan)

Here's a video on how to make jalapeño cornbread muffins - perfect for summer BBQs and potlucks. Recipe here: or in the description below.

Ingredients

▢1 cup medium grind cornmeal
▢1 cup all-purpose flour
▢1 tablespoon baking powder
▢2 tablespoons nutritional yeast
▢½ teaspoon salt
▢1 tablespoon ground flaxseed
▢3 tablespoons warm water
▢1 cup soy milk
▢¼ cup olive oil
▢¼ cup sugar
▢1 - 2 jalapeño(s), finely chopped

Instructions

1. Preheat your oven to 400°F (~200 degrees Celsius). Spray 12-count muffin tin with non-stick cooking spray or grease with some kind of oil. Then, mix together the ground flaxseed and warm water and let set to thicken, about 5 minutes.

2. Combine the cornmeal, flour, baking powder, nutritional yeast and salt in a large mixing bowl. In another bowl, whisk together the soy milk, thickened flaxseed, sugar, olive oil and jalapeño.

3. Pour the wet ingredients into the dry, and fold everything together until no dry flour remains. After that, spoon heaping amounts of batter into the muffin wells and fill them about 2/3 of the way full.

4. Bake the cornbread muffins for 15 to 16 minutes, until the tops are golden and a toothpick comes out with no batter on it.

Set them to cool for a couple minutes or eat immediately.

Jalapeño Muffins

Today: Tasty Jalapeño Muffins...

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Fresh Corn Muffins | What's Cooking?

Fresh Corn Muffins

Yield: 12 regular or 24 mini muffins Prep Time: 10 min Cooking Time: 8-20 min

INGREDIENTS
• 1 1/4 cup flour
• 3/4 cup yellow corn meal
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• A few grinds of black pepper, or a pinch of cayenne
• 1 cup buttermilk * or milk
• 3 Tablespoons of oil
• 1 egg
• 2/3 cup corn kernels cut off the cob – about 1 ear of corn.

DIRECTIONS
1. Preheat the oven to 400° F
2. Grease your muffin pan
3. Blend the following in a large bowl: flour, cornmeal, sugar, baking powder, salt and pepper.
4. In a smaller bowl, blend buttermilk, oil and egg.
5. Make a well in the center of the flour mixture and pour the liquid mix into it, stirring gently until everything is blended. Don’t over-stir; that will make a tough muffin.
6. Gently mix in the corn kernels.
7. Fill the muffin cups. For regular muffins, bake for 15-20 minutes, for mini muffins bake for 8-12 minutes. Muffins are done when golden brown and a toothpick inserted comes out clean.
*Homemade buttermilk = 1 Tbs. white vinegar + enough milk to measure 1 cup. Let stand 5 minutes.

Nutrition Facts for 1 Regular Muffin: Calories 148; Fat 4.8 g; Protein 3.5 g; Carbohydrate 23 g;
Fiber 1 g; Sodium 207 mg; Potassium 92 mg.

Muffins de maíz fresco
Rendimiento: 12 panecillos regulares o 24 mini muffins
Tiempo de preparación: 10 min Tiempo de cocción: 8-20 min

INGREDIENTES
• 1 1/4 tazas de harina
• 3/4 taza de harina de maíz amarillo
• 1/4 taza de azúcar
• 2 cucharaditas de polvo de hornear
• 1/2 cucharadita de sal
• Un poco de pimienta negra molida o una pizca de cayena
• 1 taza de suero de leche * o leche
• 3 cucharadas de aceite
• 1 huevo
• 2/3 de taza de granos de maíz cortan la mazorca, aproximadamente 1 mazorca de maíz.

DIRECCIONES
1. Precaliente el horno a 400 ° F
2. Engrase su molde para muffins
3. Mezcle lo siguiente en un tazón grande: harina, harina de maíz, azúcar, levadura en polvo, sal y
pimienta.
4. En un tazón más pequeño, mezcle el suero de leche, el aceite y el huevo.
5. Haga un hueco en el centro de la mezcla de harina y vierta la mezcla líquida en ella, revolviendo
suavemente hasta que todo esté mezclado. No revuelva demasiado; eso hará un muffin duro.
6. Mezcle los granos de maíz, suavemente.
7. Llene los moldes para muffins. Para muffins normales, hornee por 15-20 minutos, para mini muffins
hornee por 8-12 minutos. Los muffins están listos cuando se doran y al insertar un palillo de dientes sale
limpio.
* Suero de leche casero = 1 cucharada. vinagre blanco + suficiente leche para medir 1 taza. Deje reposar
5 minutos.

Información nutricional para 1 muffin regular: Calorías 148; Grasa 4.8 g; Proteína 3.5 g; Hidratos de
carbono 23 g; Fibra 1 g; 207 mg de sodio; Potasio 92 mg.

RollingHarvest.org

How To Make Jalapeno Prosciutto Cornbread

If you want to pump a little ZING into your Cornbread, Jalapenos are a great addition. And if you also want some ZIP, Prosciutto is the way to go.

Jalapeno prosciutto Cornbread Ingredients

1 cup All Purpose Flour
1 cup Cornmeal
¼ cup Sugar
2 tsp Baking Powder
½ tsp Kosher Salt
2 eggs
1 cup Milk
¼ cup Vegetable Oil
2 Jalapenos Seeded & Diced
1 Jalapeno Seeded & Sliced Into Rounds
2 large pieces Prosciutto Cut Into Small Pieces

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