Jalapeno Vegetable Muffins

Jalapeno Vegetable Muffins Recipe - Flavorful & Easy American Baking

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 12

Introduction

Jalapeno Vegetable Muffins are a delicious and savory twist on traditional muffins. Packed with corn, cheese, carrots, onions, and spicy jalapeno peppers, these muffins are perfect for breakfast, brunch, or as a side dish for dinner.

History

The origins of Jalapeno Vegetable Muffins are not clear, but they are believed to have been inspired by traditional cornbread recipes. The addition of vegetables and jalapeno peppers adds a unique and flavorful twist to this classic dish.

Ingredients

2 cups yellow cornmeal
1 cup all-purpose flour
1.5 tbsp baking powder
1.5 tsp salt
2 tbsp dark brown sugar
3 large eggs
1.33 cups milk
0.5 cup unsalted butter, melted
1 cup frozen corn, thawed
1 cup shredded colby cheese
0.5 cup carrots, finely chopped
0.5 cup grated white onion
0.25 cup seeded fresh jalapeno peppers, finely chopped

How to prepare

Preheat the oven to 400°F (204°C).
Grease the muffin tins or line them with paper liners.
In a large bowl, stir together the cornmeal, flour, baking powder, salt, and brown sugar.
Whisk the eggs, milk, and melted butter in a medium-sized bowl, then stir them into the dry ingredients.
Add the corn, cheese, carrots, onion, and jalapeno peppers, and stir until thoroughly combined.
Pour the batter into the tins and bake for 30 minutes.

Variations

Add cooked bacon or sausage for a meatier version.
Substitute different types of cheese for a different flavor profile.
Use different vegetables such as bell peppers or zucchini for variety.

Cooking Tips & Tricks

Be sure to finely chop the carrots, onions, and jalapeno peppers to ensure even distribution throughout the muffins.

- Thaw the frozen corn before adding it to the batter to prevent excess moisture.

- Adjust the amount of jalapeno peppers to suit your spice preference.

- Serve the muffins warm for the best flavor and texture.

Serving Suggestions

Serve Jalapeno Vegetable Muffins warm with a dollop of sour cream or salsa on top.

Cooking Techniques

Be sure to preheat the oven to ensure even baking.

- Mix the wet and dry ingredients separately before combining to prevent overmixing.

- Use a toothpick to check for doneness - it should come out clean when inserted into the center of a muffin.

Ingredient Substitutions

Use whole wheat flour or gluten-free flour for a healthier option.

- Substitute olive oil for butter for a dairy-free version.

- Use canned corn instead of frozen corn if fresh is not available.

Make Ahead Tips

Jalapeno Vegetable Muffins can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Presentation Ideas

Serve Jalapeno Vegetable Muffins on a platter with fresh herbs or additional jalapeno slices for garnish.

Pairing Recommendations

Jalapeno Vegetable Muffins pair well with soups, salads, or grilled meats for a complete meal.

Storage and Reheating Instructions

Store leftover Jalapeno Vegetable Muffins in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Nutrition Information

Calories per serving

Each serving of Jalapeno Vegetable Muffins contains approximately 250 calories.

Carbohydrates

Each serving of Jalapeno Vegetable Muffins contains approximately 30 grams of carbohydrates.

Fats

Each serving of Jalapeno Vegetable Muffins contains approximately 12 grams of fat.

Proteins

Each serving of Jalapeno Vegetable Muffins contains approximately 7 grams of protein.

Vitamins and minerals

Jalapeno Vegetable Muffins are a good source of vitamin A, vitamin C, calcium, and iron.

Alergens

Jalapeno Vegetable Muffins contain dairy (cheese, milk, butter) and eggs.

Summary

Jalapeno Vegetable Muffins are a balanced and nutritious snack or side dish, providing a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Jalapeno Vegetable Muffins are a flavorful and nutritious twist on traditional muffins, packed with vegetables and spicy jalapeno peppers. Serve them warm as a snack, side dish, or part of a meal for a delicious and satisfying treat.

How did I get this recipe?

The first time I saw this recipe, it left a lasting impression on me. It was a warm summer day, and I was visiting my dear friend Martha in her cozy kitchen. As soon as I walked in, I was hit with the enticing aroma of freshly baked goods. Martha had a twinkle in her eye as she pulled a batch of jalapeno vegetable muffins out of the oven.

I couldn't believe my eyes - these muffins were unlike anything I had ever seen before. They were golden brown, studded with vibrant green jalapenos and colorful vegetables. The spicy scent wafted through the air, making my mouth water in anticipation.

Martha noticed my intrigued expression and laughed, saying, "I bet you've never had anything like these before, have you?" I shook my head, still marveling at the unique combination of flavors in front of me. Martha, always the generous host, offered me a warm muffin to try.

As soon as I took my first bite, I was hooked. The muffin was moist and fluffy, with a perfect balance of heat from the jalapenos and sweetness from the vegetables. It was a revelation, and I knew I had to learn how to make these delicious treats for myself.

Martha saw the spark of excitement in my eyes and offered to teach me her secret recipe. She explained that she had learned it from her own grandmother, who used to make these muffins for special occasions. It was a family tradition that had been passed down through the generations, and Martha was more than happy to share it with me.

We spent the afternoon baking together, laughter filling the kitchen as we mixed and stirred, sharing stories and memories along the way. Martha taught me all her tips and tricks for making the perfect jalapeno vegetable muffins, from how to properly chop the vegetables to the best way to incorporate the spicy jalapenos.

By the time we were finished, the kitchen was filled with the mouthwatering aroma of freshly baked muffins. I couldn't wait to taste my own creation, and as soon as I took a bite, I knew I had successfully mastered Martha's recipe. The muffin was just as delicious as the ones she had made, and I felt a sense of pride knowing that I had learned to make something so special.

From that day on, jalapeno vegetable muffins became a staple in my own kitchen. I would make them for family gatherings, potlucks, and even just for myself on lazy weekends. Each time I baked a batch, I would think back to that day in Martha's kitchen, grateful for the friendship that had led me to discover such a wonderful recipe.

Over the years, I have shared Martha's recipe with many friends and loved ones, passing on the tradition just as she had done for me. And every time I bake a batch of jalapeno vegetable muffins, I am reminded of the joy of learning something new and the power of a shared love for good food.

So here I am, years later, still baking those delicious muffins and cherishing the memories of that fateful day with Martha. The recipe may have come from her, but the love and laughter that went into making it are all my own. And for that, I am forever grateful.