Jalapeno Corn Muffins with Honey Glaze

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Butternut Squash Soup

From The Proctor Silex Test Kitchen

Added by Pat

Ingredients

  • 2 medium jalapeno peppers
  • 6 tablespoons yellow cornmeal
  • ¾ cup all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½-3/4 teaspoon chipotle chili powder
  • 1 tablespoon packed brown sugar
  • 1 large egg
  • 1/3 cup whole milk
  • 4 tablespoons butter, melted, divided
  • ½ cup frozen corn kernels, thawed or canned corn kernels, drained
  • 3 tablespoons honey

Directions

  1. Heat toaster oven to 400°F.
  2. Spray a 6-count muffin pan with nonstick spray. Set aside.
  3. Remove top from one jalapeno pepper. Cut in half lengthwise. Remove seeds and pith. Dice into small pieces. Set aside.
  4. Slice the remaining jalapeno crosswise. Remove seeds, if desired. Set aside.
  5. In a large bowl, whisk corn meal, flour, baking powder, salt, and chipotle powder until combined.
  6. In a medium bowl, whisk brown sugar, egg, milk, and 2 tablespoons melted butter until well combined.
  7. Pour wet ingredients into the dry ingredients and mix just until combined. Do not overmix or muffins will be tough.
  8. Gently fold in corn kernels and jalapeno.
  9. Divide batter equally between muffin cups. Top each muffin with 1-2 slices of jalapeno. Bake 15-16 minutes or until toothpick tested in center of muffins comes out clean. Remove muffins from pan and place on a cooling rack.
  10. While muffins are baking, combine honey and remaining 2 tablespoons melted butter in a small bowl.
  11. Brush warm muffins with honey glaze. Serve immediately or at room temperature.

    Serves: Makes 6 muffins

    Test Kitchen Tip: This recipe was developed for a 6-slice toaster oven. To make mini muffins in a 4 or 6-slice toaster follow the same recipe. Use a 12-count mini muffin pan and bake for 12-14 minutes or until toothpick tested in the center of muffins comes out clean. Yields 12 mini muffins.

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