Spicy Jalapeno Jam Cornbread Muffins

Jalapeno Jam and Corn Muffins Recipe

Description:

These delectable hot-sweet muffins are a perfect complement to your next barbecue, chili feast, or even just a simple meal with beans. The combination of spicy jalapeno jam and savory corn muffins creates a flavor explosion that’s sure to delight your taste buds.

Recipe Information:

• Category: Quick Breads
• Keywords: Breads, Vegetable, Tex Mex, Southwestern U.S., < 60 Mins, Oven, Easy
• Cook Time: 25 minutes
• Prep Time: 20 minutes
• Total Time: 45 minutes
• Yield: 12 muffins

Nutrition Facts (per serving):

• Calories: 205.6
• Fat Content: 5.4g
• Saturated Fat Content: 2.9g
• Cholesterol Content: 46mg
• Sodium Content: 192mg
• Carbohydrate Content: 36.7g
• Fiber Content: 1.6g
• Sugar Content: 12.7g
• Protein Content: 4.2g

Ingredients:

• 1 1/4 cups flour
• 3/4 cup cornmeal
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 tsp cayenne pepper
• 3/4 cup buttermilk
• 1/4 cup butter
• 3/4 cup sugar
• 3 eggs
• 2 cups corn kernels
• Jalapeno jam (approx. 1 teaspoon per muffin)

Instructions:

1. Preheat oven: Preheat your oven to 375°F (190°C). This ensures that it’s adequately heated when you’re ready to bake.

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2. Grease muffin tin: Grease a muffin tin thoroughly to prevent the muffins from sticking during baking. This step ensures easy removal once they’re done.

3. Prepare dry ingredients: In a large bowl, sift together the flour, cornmeal, baking powder, salt, and cayenne pepper. This ensures that the dry ingredients are well combined and free of lumps.

4. Prepare wet ingredients: In another large bowl, beat together the buttermilk, butter, and sugar until well blended. This forms the base of the muffin batter.

5. Incorporate eggs and corn: Mix in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Then, gently fold in the corn kernels until evenly distributed throughout the batter.

6. Combine wet and dry ingredients: Gradually add the flour mixture to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can result in tough muffins.

7. Fill muffin tins: Spoon half of the batter into the greased muffin tins, filling each cup only one-third full. This allows room for the jam and ensures the muffins rise properly.

8. Add jalapeno jam: Place approximately 1 teaspoon of jalapeno jam on top of the batter in each muffin cup. The jam adds a burst of flavor and heat to the muffins.

9. Top with remaining batter: Cover the jalapeno jam with the remaining batter, ensuring it completely encases the jam. This helps to prevent the jam from leaking out during baking.

10. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are deep golden brown and a toothpick inserted into the center comes out clean.

11. Serve: Remove the muffins from the oven and allow them to cool for a few minutes before serving. Enjoy these jalapeno jam and corn muffins warm, with a pat of butter for extra indulgence.

Tips:

• For an extra kick of heat, you can add finely chopped fresh jalapenos to the muffin batter.
• If you prefer a milder flavor, you can use less jalapeno jam or substitute it with a milder fruit preserve.
• These muffins are best served fresh but can be stored in an airtight container for up to 2 days. Simply reheat them in the oven or microwave before serving.
• Experiment with different types of jam or preserves to customize the flavor of these muffins to your liking. Apricot or peach preserves also pair well with the corn muffin base.
• Serve these muffins alongside your favorite savory dishes, such as barbecue ribs, chili, or grilled meats, for a delicious and satisfying meal.