Jalapeño Cornbread Muffins | Sally's Baking

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining moisture.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while still providing flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can be used for a lighter muffin.

jalapeños

🥗Healthier: poblano peppers

💰Cheaper: green bell peppers

Poblano adds flavor with less heat, while bell peppers are more affordable.

Preheat the oven to 400°F (200°C).

Grease a muffin tin or line with paper liners.

In a large bowl, combine cornmeal, all-purpose flour, baking powder, baking soda, salt, and 1/4 cup brown sugar.

In another bowl, whisk together milk, eggs, melted butter, and 1/4 cup honey until well combined.

Add the wet ingredients to the dry ingredients and mix until just combined.

Fold in chopped jalapeños and shredded cheddar cheese.

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

Sprinkle a little extra cheese on top of each muffin if desired.

Bake in the preheated oven for 15-20 minutes, or until golden brown and a toothpick comes out clean.

Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens