Jalapeno Corn Muffins

Jalapeno Corn Muffins

Submitted by: AMERICAN EGG BOARD CULINARY LIBRARY

Serving Size: 30

Nutritional Information: Nutrition information per serving (2 mini muffins): 107 calories; 5g total fat; 3g saturated fat; 0g polyunsaturated fat; 1g monounsaturated fat;31mg cholesterol; 269mg sodium; 12g carbohydrate; 1g dietary fiber; 4g protein; 199.0 IU Vitamin A; 7.1 IU Vitamin D; 29.5mcg folate; 106.0mg calcium; 1mg iron; 18.0mg choline. This recipe is a good source of calcium.

Qty Ingredient
Vegetable cooking spray
4 ouncesdiced green chilies
2 cupsshredded sharp Cheddar cheese
1 cupself-rising flour
2 cupsself-rising yellow corn meal mix
1 cupmilk
1 cupchopped onion
0.25 cupbutter
15 ouncescream style corn
3 large eggs, beaten
2 tablespoonsseeded chopped fresh jalapeno pepper
Photo coming soon!

Directions:

  1. PREHEAT oven to 400°F. SPRAY mini muffin tins with vegetable cooking spray; set aside.
  2. COMBINE eggs and corn in large bowl.
  3. MICROWAVE butter and onion in small microwavable bowl on HIGH 1 to 2 minutes or until onion is crisp-tender. STIR into egg mixture.
  4. ADD milk, corn meal, flour, cheese, chilies and jalapeno pepper; stir until well blended.
  5. FILL prepared muffin tins to the top.
  6. BAKE 15 to 18 minutes or until lightly browned. LET stand 5 minutes before removing from pans. Continue BAKING remaining batter.
  7. SERVE warm.