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RecipesVegetable Oil
By December 9, 2021February 9th, 2022No Comments

Jalapeno Corn Muffins

With Mazola® Vegetable Oil

Serving Size Icon

SERVING SIZE

12 MUFFINS

Total Time Icon

TOTAL TIME

40 MINUTES

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SKILL LEVEL

BEGINNER

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup yellow corn meal
  • 2 teaspoons Fleischmann’s Baking Powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 1/2 cup Crown® Lily White Corn Syrup
  • 1/4 cup Mazola Vegetable Oil
  • 1 cup canned whole kernel corn, drained
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 2 tablespoons seeded chopped jalapeño peppers, fresh or pickled*

Instructions:

  1. Preheat oven to 400°F.
  2. Combine flour, cornmeal, baking powder and salt in a medium bowl.
  3. Combine eggs, corn syrup and vegetable oil in a large bowl.
  4. Stir in flour mixture until just blended.
  5. Fold in corn, cheese and peppers.
  6. Spoon batter evenly into 12 greased (2-1/2-inch) muffin cups.
  7. Bake 15 to 20 minutes or until lightly browned and firm to touch.
  8. Cool in pan on wire rack 5 minutes; remove from pan.

* Wear rubber gloves when working with hot peppers or wash hands in warm soapy water after handling. Avoid touching face or eyes.

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