Jalapeño Cornbread Muffins
Recipe

Jalapeño Cornbread Muffins

30 min510 kcal12 min prepMakes 6 servings8 steps≈ $4.85 totalIntermediateDinnerdairy, eggs, gluten
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Ingredients

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6 servings
  • 1 cup all-purpose flour≈ $1.00
  • 1/2 cup cornmeal≈ $0.45missing
  • 2 tbsp sugar≈ $0.15
  • 1 tbsp baking powder≈ $0.20missing
  • 1/2 tsp salt≈ $0.10
  • 1 large egg≈ $0.40
  • 1 cup milk≈ $1.30
  • 1/4 cup melted butter≈ $0.35
  • 1/2 Jalapeño, seeded and finely diced≈ $0.90
Approximate total cost$4.85

Prices are rough US grocery estimates per ingredient and may vary by store and season.

Instructions

0 / 8 steps
  1. 1

    Preheat oven to 375°F (190°C). Grease a 6-cup muffin tin.

  2. 2

    In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.

  3. 3

    In a separate bowl, whisk together egg, milk, and melted butter.

  4. 4

    Pour the wet ingredients into the dry ingredients and mix until just combined (do not overmix).

  5. 5

    Gently fold in the diced jalapeño.

  6. 6

    Divide the batter evenly among the muffin cups.

  7. 7

    Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

  8. 8

    Let cool in the tin for a few minutes before transferring to a wire rack.

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