This is a great twist on cornbread muffins. I love the mix of the sweet cornbread with the spicy flavor from the jalapeños. These little muffins are a tasty addition to chili, calico beans or soup.
Nutritional Highlight: Jalapeños. The capsaicin found in chili peppers holds the key to their spiciness and most of their health benefits. Capsaicin can help relieve congestion, maintain weight loss and is a strong anti-inflammatory agent. Jalapeños are also high in Vitamins A and C.
Jalapeño Cheddar Corn Muffins (serves 8)
Jiffy Mix
1 Egg
1/3 cup Milk
1/3 cup Cheddar Cheese, shredded
1/4 cup Pickled Jalapeño Slices, chopped
Preheat your oven to 400 degrees. Beat the egg and milk into the jiffy mix. Stir in jalapeños and most of cheese, reserving some for the top of the muffins. Let batter stand for 5 minutes. Briefly mix again.
Grease a muffin tin and fill cups 1/2 full with batter. Sprinkle top of batter with remaining cheese. Bake at 400 degrees for 15 minutes.
Nutritional Analysis:
Per muffin: 145 calories, 32g fat, 21g carbohydrates, 3.8g protein
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