Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, jalapeño cornbread muffins. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Jalapeño Cornbread Muffins is one of the most well liked of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Jalapeño Cornbread Muffins is something that I have loved my whole life. They’re nice and they look fantastic.

Cheddar- and jalapeño-flecked cornbread muffins are all too easy to love. Jalapeno Cornbread Muffins - These sweet, crumbly muffins are unbelievably easy to make and incredibly addicting! How Spicy Are These Jalapeño Cornbread Muffins?

To get started with this particular recipe, we must prepare a few ingredients. You can have jalapeño cornbread muffins using 12 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Jalapeño Cornbread Muffins:

1. Make ready 1 1/2 Cups Cornmeal
2. Take 1/2 Cup All-Purpose Flour
3. Take 1 Tsp Baking Powder
4. Prepare 1/2 Tsp Baking Soda
5. Take 1/8 Tsp Salt
6. Get 6 Tbsp Cooled Melted Butter
7. Prepare 1 1/2 Tbsp Extra Virgin Olive Oil
8. Prepare 1/2 Cup Stevia (or Sugar)
9. Get 2 Tbsp Honey
10. Get 1 Large Egg
11. Get 1 Cup Buttermilk
12. Get 1 1/2 Chopped Jalapeño Peppers

Sweetness of two kinds of corn, hint of salt, and heat of Jalapeno chili. These Vegan Jalapeño Cornbread Muffins are the perfect combo of spicy and sweet. Serve with vegan butter for a delicious & savory side dish. These jalapeño popper cornbread muffins are stuffed with cream cheese and jalapenos, and topped with cheddar.

Steps to make Jalapeño Cornbread Muffins:

1. Preheat oven to 425 degrees. Spray 12-cup muffin dish with nonstick spray. (I typically wait until I'm about to put the batter in the muffin pan to spray it.)
2. Mix together cornmeal, flour, baking powder, baking soda, and salt. In separate bowl mix together slightly cooled and melted butter, oil, honey, and stevia. Then whisk in the egg and finally whisk in the buttermilk. (I don't have or keep buttermilk but you can use a substitute. Mix 2tsp white vinegar into regular milk of your choice to make 1 cup total. Let mixture sit for 5 minutes.) Then add your chili peppers and mix.
3. Mix the wet ingredients into the dry but try not to over mix it. Fill the cups all the way, unless you want smaller muffins. :) Optional addition of shredded cheese and/or a sliced of jalapeño on top.
4. Bake at 425 degrees for 5 minutes and then drop the temperature to 350 degrees while the muffins stay in the oven, and bake for an additional 15 minutes. Let cool for 5-10 minutes and serve warm.

They are the most delicious chili accompaniment! You may have noticed that soup and I. These Cheddar Jalapeño Cornbread Muffins are tender, moist, and dotted with fresh jalapeños and cheddar cheese. It seems that I bake more sweet than savory things. Looking for a great cornbread recipe?

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