Cheesy Jalapeno Cornmuffins

With last night’s turkey burger dinner, I previewed a cheesy jalapeno cornmuffin and now I’m back with the recipe for you!

I came across the recipe in a Hungry Girl email and made a few adaptations in my version – like honey for the Splenda, full-fat cheese, a lower baking temperature and adapted baking time.

Cheesy Jalapeno Cornmuffins

Adapted from: Hungry Girl
Serves: 18

Ingredients:

• 1 cup flour
• 3/4 cup yellow cornmeal
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1 1/2 cup creamed corn
• 3/4 cup egg beaters
• 3/4 cup plain Greek yogurt
• 1/3 cup jalapeno slices, chopped
• 3/4 cup shredded Mexican cheese
• 2/3 cup honey

Directions:

1. Preheat oven to 350º F.  Line cupcake pan with 18 foil liners.
2. Combine flour, cornmeal, baking powder and salt in mixing bowl.
3. Combine corn, egg beaters, yogurt, jalapeno slices, 1/2 cup cheese and honey in separate bowl.
4. Mix wet ingredients into dry ingredients.
5. Pour batter into cupcake pan.
6. Sprinkle with remaining 1/4 cup cheese.
7. Bake for 20-25 minutes or until a toothpick inserted into a muffin comes out clean.

Thanks to the honey and yogurt, these muffins are a little more moist than your usual cornmuffins.

The chunks of jalapeno and corn, along with the melted cheese throughout, really give them a flavor boost though!

A perfect fall baked good – I can’t wait to use them as a side to some chili on a cool football Sunday soon!

As for this batch though, I have a feeling they won’t last long with my little Southern, spicy-loving fiance in the house.

Tagged as: baking, cheesy jalapeno corn muffins, hungry girl, hungry girl recipe adaptation, recipe