Yesterday, I introduced you to a delicious version of chili, perfect for colder weather. Now, I have the perfect complement to such a dish – Jalapeño Corn Muffins. I searched out this recipe after being surprised by a similar corn muffin during a training session lunch break at my job. I don’t remember anything else I ate for lunch that day, but I remember those spicy muffins. So, I went in search for something similar and found these. Not only do these muffins get a kick of heat from a jalapeño pepper but they also have pepper jack cheese for a double-whammy. But these aren’t just hot – they are also buttery, cheesy, and perfect for dunking in a bowl of chili.

The ingredients:

Sauté onion and jalapeño in butter until soft. Move to a plate.

In one bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt.

In another bowl, whisk eggs, milk, buttermilk and melted butter.

Stir the wet mixture into the dry mixture.

Fold in the onion mixture and pepper jack cheese.

Pour batter into 16 muffin cups and bake at 425ºF for 12-14 minutes.

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Like It

Source: All You Magazine