Jalapeño Corn Muffins

Instead of fried jalapeño poppers, try these delicious jalapeño corn muffins. Make a healthy pot of chili and serve these delicious corn muffins on the side. These healthy muffins are perfect football party food.

Ingredients

• 3 jalapeño peppers, seeded
• 1 cup cornmeal
• 1 cup whole wheat flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1 cup low fat buttermilk
• 1 large egg
• 1/4 cup canola oil
• 1 Tbsp honey
• 2 Tbsp chopped scallions plus additional for garnish
• 2 oz reduced-fat sharp cheddar cheese

Preparation

• Preheat the oven to 400°. Lightly coat two 24-cup mini muffin pans with nonstick cooking spray. Slice jalapeños into thin half-round slices.
• In a large bowl, whisk together the cornmeal, flour, baking powder and salt. Stir in the buttermilk, egg, oil and honey. Add the scallions, cheese and jalapeño slices, reserving some of the jalapeño slices to garnish the muffin tops. Stir to combine.
• Divide batter among 32 of the mini muffin cups. Top the muffins with a jalapeño slice and additional scallions, if desired.
• Bake the muffins until golden brown, 12 to 15 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Transfer muffin pan to a wire rack to cool slightly. Remove and serve warm or at room temperature.

Nutrition Facts

2 muffins

Calories: 71
Fat: 4g
Saturated Fat: 0g
Cholesterol: 13mg
Sodium: 68mg
Carbohydrates: 7g
Fiber: 1g
Protein: 2g

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Date Last Reviewed: February 6, 2017

Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor

Medical Review: Jane Schwartz, RDN, CLT

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