I decided that my Turkey Black Bean Chili needed some company – something a little special. So I tweaked my usual corn bread around a little and came up with these muffins. Corn, jalapenos and lime just go togther as far as I’m concerned.
Preheat your oven to 400 degrees and grease a muffin tin or use liners. I like to do these right in the tin because they get a nice crunch on the outside that way. Then, in a medium mixing bowl, whisk together:
1 & 1/2 cups cornmeal – stoneground preferably, the regular stuff works fine too
3/4 cup all purpose flour
1 tablespoon baking powder
1 teasoon salt
1 teaspoon sugar
the grated zest from 1/2 of a medium lime
In another bowl, or a 2 cup measuring cup, which is what I like to use, mix together:
1 cup lowfat buttermilk [reg milk will work fine if that is what you have]
1 egg
3 tablespoons vegetable oil
juice from 1/2 lime
1 finely minced jalapeno pepper [this is one of my frozen ones]
Mix the wet ingredients into the dry, and just like you learned in 7th grade Home Ec, stir just until all the ingredients are combined, making sure to get any dry bits off the bottom mixed in.
I like a rubber spatula for this because you can fold the ingredients efficiently without mixing too much. Miss Blieler would be disappointed if you mix your muffins too much because they will tough and chewy instead of light and crumbly.
Spoon carefully into the greased tin. Again try not to stir the batter around too much – gentle handling pays off when it comes to muffins.
Bake about 14 minutes and then cool briefly on a wire rack.
Serve with butter and preferably with some nice chili, like the Turkey Black Bean Chili right up above. Try not to eat them all at once, but if you do, I am sure everyone will understand. And you can always make more.
Oh Wow! my mouth is watering. what a combination. I am sure to try this one.
Okay these sound so amazingly delicious.. I might have to try these even though I’m a horrible cook
Ooh, with a slab of soft butter….(slurp)
These look so good. I love that they have the lime in them….quite refreshing.
Call me the next time you make this. I could probably be upstate in, oh, 5 hours….
LOL . . . I love your wit, and my wife (Dr. E.) loves your recipe.
We frequently make jalapeno cornbread, but the lime idea is a bit new to us.
As native Texans (Dr. E. is from San Antonio, I am a native of Houston), you can bet that we appreciate ideas like your Jalapeno Lime Corn Muffins.
Thanks for sharing.
This looks so great I see that these muffins and a big bowl of chili would be very very good friends….
I’m originally from north suburban Chicago and I’m a busy RN, not a doctor, but what really matters is that these muffins were AWESOME!
A bit too much heat for Chuck, but I’ll tone them down next time.
Thanks!
Mrs Doc – so glad that you guys enjoyed them & thanks for all the other comments from everyone. Much appreciated!
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