Dinner was nearly done, when I realized I had a roasted jalapeño leftover in the fridge. I had not made muffins in a while so I thought why not make jalapeño corn muffins??!
I also had a zucchini in my veggie bowl that needed to be used up. It added to the wonderful texture of the corn muffins. These certainly turned out nice and were terrific warm with butter.
Corn Muffins with Jalapeño and Shredded Zucchini
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 1 1x
Ingredients
Scale
- 1 cup shredded zucchini
- 1 roasted jalapeño – chopped
- 3/4 cup cheddar cheese – shredded
- 1/4 cup canola oil
- 1 egg
- 1/2 cup water
- 1/2 cup milk
- 11/2 cups flour
- 1/2 cup corn meal
- 1 tsp. salt
- 1 1/2 tsp. baking powder
- Butter to grease the tins
Instructions
- Preheat Oven 350 degrees.
- Combine all of the dry ingredients in a bowl and stir.
- In a separate bowl beat together the milk, water, oil and egg; add the shredded zucchini, chopped jalapeño and shredded cheese and stir. Fold this mixture into the dry ingredients.
- Fill the prepared muffin tins and bake 20 – 25 minutes or until slightly golden on top and the toothpick test comes out clean.
Recipe Card powered by
Enjoy with Love,
Catherine
xo
**Link up to these parties and here.
0
Jerry E. Beuterbaugh says
I have never really liked spicy-hot foods, but I love the flavor to jalapenos.
★★★★★
melissa says
can someone please tell me why the recipe calls for 2 seperate eggs and canola oil but there is no mention of the second egg or the oil in the baking intructions??? help! thanks in advance!!
Living the Gourmet says
Hi Melissa, thanks for stopping by. I just corrected it. So basically, just combine all the dry ingredients in a bowl, and then in a separate bowl, combine all the wet ingredients. Then fold both mixtures in together. I have edited the recipe and hope you find it to your understanding. Have a wonderful day and enjoy these muffins! If you have any more questions feel free to drop another comment.
-Tammy
Sam @ My Carolina Kitchen says
Your savory corn muffins sound magnificent and there’s no doubt I could polish off a couple of them.
Sam
tanna says
These would be heavenly slathered in butter for my breakfast this morning! Wish I could pull one off the screen. 😉 blessings ~ tanna
AnnMarie says
I just love using zucchini in my baking….makes everything so moist….and my husband would love the jalapeno! Sounds like a great recipe…thank you!
Barbara says
Love the sound of this recipe, Catherine. They look tasty too. Be great with a bowl of soup or stew.
Wendy, A Day in the Life on the Farm says
this is going into my file to use up some of that summer squash that we seem to get so much of. Thanks Catherine.
Comedy Plus says
I love all things spicy. My stomach doesn’t care much for spicy, but I eat it anyway. I would love these muffins.
Have a fabulous day my friend. Big hugs. ♥♥♥
★★★★★
sandie says
Those look good – never thought about putting zucchini in there!
[email protected]'s Recipes says
These savoury corn muffins surely look delicious and great with some warming soup too.
Stephanie says
Oh my word! By themselves with butter or with a creamy soup would be lovely! Roasted jalapenos sound amazing right now. I only cook with them when I grow them. The season isn’t long enough.
Cheers,
Stephanie
Ginny Hartzler says
What a great idea!!
Louise says
Now that’s what I call cleaning out the fridge, Catherine and serving up some yummy goodness:) I love when things come together like this. It makes me feel like I got a freebie, lol…
Thanks for sharing, Catherine…
★★★★★
Dottie Sauchelli Balin says
Dear Catherine,
Eating one of these corn muffins with jalapeno and zucchini will give you the energy to get you through the day…They look so good and a great combo with the cheddar cheese. A cup of coffee, tea, or even a bowl of soup would be wonderful to add one of these awesome corn muffins. Thanks for sharing.. Hope that your rest of the week is a blessing….
Dottie 🙂
Big Daddy Dave says
Catherine, Corn meal muffins with jalapeno and zucchini…great idea! Slather with butter and enjoy… I’ve had corn meal muffins with jalapeno in them…but not with zucchini too! Thanks and Take Care, Big Daddy Dave
Liz says
The addition of cheese, jalapeños AND zucchini make these corn muffins out of this world!
Culinary Flavors says
I love savory muffins and these ones with the jalapeno have just the right kick!
Jo says
They look lovely, and they’re such a good way to use up things in the fridge.
Dori says
These look delicious! I’ll have to try making them!
Cristina says
Your muffins seem wonderful!
Adita says
Feliz 2015, deseo que todos tus sueños, se cumplan, te han quedado muy ricos, me encantan, besos
notedicioccolato says
sfiziosissimi i muffins salati e questa versione sembra proprio stuzzicante e gustosa
un bacio e tanti auguri di buon anno
TexWisGirl says
my husband would like the jalapeno. my sis would like the zucchini. 🙂
Danelle says
What a great idea to add zucchini. Will definitely have to try that!
Christina @ I Gotta Create! says
Love cornbread and love the extra goodies you include in this recipe! Pinned it!
Thanks so much for sharing at the Wildly Original link party.
<3 Christina @ I Gotta Create!
claudia lamascolo says
Cant wait to try these right up my alley! Have a blessed weekend! Thanks for this one love it!
Miz Helen says
We would just love your Corn Muffins! Thanks so much for sharing with Full Plate Thursday and have a great weekend.
Come Back Soon!
Miz Helen
★★★★★
Corinne says
I love jalapenos! What a smart idea to add zucchini to the cornbread since cornbread is normally so dry.
[email protected] in Pyjamas says
Oh how yummy, I’d love to make these in the summer when corn and courgette is in season! Pinned. This has been featured as one of my favourites over at Sweet and Savoury Sunday. Stop by, grab a button and link up again with us this week. Have a great day!