Jalapeno Blue-Corn Muffins
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6tablespoons solid white shortening
- 9tablespoons butter plus butter for greasing muffin tins
- ¼cup seeded, finely chopped red pepper
- ¼cup seeded, finely chopped green pepper
- 4teaspoons seeded, finely chopped jalapeno or serrano peppers
- 1tablespoon finely minced garlic
- 2eggs, lightly beaten
- 1cup buttermilk
- ⅛teaspoon baking soda
- 1cup flour
- 1¼cups blue cornmeal (yellow cornmeal may be substituted), (see note)
- 2tablespoons sugar
- 1teaspoon salt, if desired
- 1tablespoon baking powder
Nutritional analysis per serving (12 servings)
269 calories; 17 grams fat; 8 grams saturated fat; 1 gram trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 25 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 4 grams protein; 194 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 400 degrees.
- Step 2
Heat the shortening in a skillet and when it is melted pour it into a small bowl.
- Step 3
Heat the butter in the skillet and pour six tablespoons of it into the bowl with the shortening. Let the mixture stand until cool.
- Step 4
To the three tablespoons of butter remaining in the skillet add the red pepper, green pepper, jalapeno or serrano peppers and garlic. Cook, stirring, about two minutes. Remove from the heat.
- Step 5
Beat the eggs in a mixing bowl and add the cooled shortening and butter mixture. Beat well.
- Step 6
Put the buttermilk in a cup and add the baking soda. Stir this into the egg mixture.
- Step 7
Sift together the flour, cornmeal, sugar, salt and baking powder into a mixing bowl.
- Step 8
Pour the shortening mixture into the cornmeal and stir. Add the pepper mixture and blend thoroughly.
- Step 9
Lightly butter the inside of a 12-cup muffin tin. Spoon batter into each cup until about two-thirds full.
- Step 10
Place the tin in the oven and bake 20 to 25 minutes or until muffins are nicely browned.
- Blue cornmeal may be found in specialty food shops. It may also be ordered from Jane Butel at the Mexican Connection, 142 Lincoln Avenue, Santa Fe, N.M. 87501, 505-988-2940, or from Blue Corn Connection, 8812 Fourth Street NW, Albuquerque, N.M. 87114, 505-897-2412.
Private Notes
Comments
I made these into mini muffins to bring to a potluck. Reduced the baking time by about half. I used green peppers and jalapeños from my garden and added about 1/2 cup of sharp cheddar. They were absolutely delicious and a big hit at the party!
Very good savory bread. No shortening was at store so I substituted butter and put about 2 less tablespoons in because there is already a good amount in there. I made buttermilk out of lemon juice, half and half and oat milk. And used square 9x9 glass casserole dish. Still worked! A little crumbly, yes, but tasty.
Nice! Jalapeños give a pleasant tingle. If you want more heat, up the quantity. I buried a short stick of cheddar in the middle; next time, I will bury it deeper. Serve with honey butter.
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