Zesty Jalapeno Corn Muffins |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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I make these tender corn muffins at least twice a month. My husband and relatives love the zippy flavor. Ingredients:
2 packages (8-1/2 ounces each) corn bread/muffin mix |
1/4 cup minced fresh cilantro |
1 tablespoon grated lime peel |
2 teaspoons ground cumin |
2 eggs |
2/3 cup buttermilk |
4 ounces cream cheese, cubed |
2 jalapeno peppers, seeded and minced |
4 green onions, finely chopped |
Directions:
1. In a large bowl, combine the muffin mixes, cilantro, lime peel and cumin. Whisk eggs and buttermilk; stir into dry ingredients just until moistened. Fold in the cream cheese, jalapenos and onions.
2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 16-20 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
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