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Corn Muffins with Jalapeño and Shredded Zucchini

Jan 7, 2015 · 31 Comments

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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.

Living the Gourmet: Corn Muffins with Jalapeño and Shredded Zucchini

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Corn Muffins with Jalapeño and Shredded Zucchini


★★★★★

5 from 4 reviews

  • Author: Living the Gourmet
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 1 1x
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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

  1. Preheat Oven 350 degrees.
  2. Combine all of the dry ingredients in a bowl and stir.
  3. 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.
  4. Fill the prepared muffin tins and bake 20 – 25 minutes or until slightly golden on top and the toothpick test comes out clean.

Did you make this recipe?

Tag @LivingtheGourmet on Instagram and hashtag it #LTGfood

Recipe Card powered byTasty Recipes

Enjoy with Love,
Catherine
xo

**Link up to these parties and here.

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0

Bread/Muffins/Other Baked Delights corn muffins, jalapeno, muffins, quick bread, recipe, spicy, veggie muffins, zucchini

Reader Interactions

Comments

  1. Jerry E. Beuterbaugh says

    07/01/2015 at 8:39 am

    I have never really liked spicy-hot foods, but I love the flavor to jalapenos.

    ★★★★★

    Reply
    • melissa says

      31/07/2015 at 7:17 pm

      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!!

      Reply
      • Living the Gourmet says

        31/07/2015 at 7:40 pm

        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

        Reply
  2. Sam @ My Carolina Kitchen says

    07/01/2015 at 11:02 am

    Your savory corn muffins sound magnificent and there’s no doubt I could polish off a couple of them.
    Sam

    Reply
  3. tanna says

    07/01/2015 at 11:50 am

    These would be heavenly slathered in butter for my breakfast this morning! Wish I could pull one off the screen. 😉 blessings ~ tanna

    Reply
  4. AnnMarie says

    07/01/2015 at 12:03 pm

    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!

    Reply
  5. Barbara says

    07/01/2015 at 12:31 pm

    Love the sound of this recipe, Catherine. They look tasty too. Be great with a bowl of soup or stew.

    Reply
  6. Wendy, A Day in the Life on the Farm says

    07/01/2015 at 4:34 pm

    this is going into my file to use up some of that summer squash that we seem to get so much of. Thanks Catherine.

    Reply
  7. Comedy Plus says

    07/01/2015 at 4:37 pm

    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. ♥♥♥

    ★★★★★

    Reply
  8. sandie says

    07/01/2015 at 4:37 pm

    Those look good – never thought about putting zucchini in there!

    Reply
  9. [email protected]'s Recipes says

    07/01/2015 at 5:17 pm

    These savoury corn muffins surely look delicious and great with some warming soup too.

    Reply
  10. Stephanie says

    07/01/2015 at 6:11 pm

    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

    Reply
  11. Ginny Hartzler says

    07/01/2015 at 6:27 pm

    What a great idea!!

    Reply
  12. Louise says

    07/01/2015 at 9:19 pm

    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…

    ★★★★★

    Reply
  13. Dottie Sauchelli Balin says

    07/01/2015 at 10:17 pm

    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 🙂

    Reply
  14. Big Daddy Dave says

    08/01/2015 at 1:30 am

    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

    Reply
  15. Liz says

    08/01/2015 at 3:35 am

    The addition of cheese, jalapeños AND zucchini make these corn muffins out of this world!

    Reply
  16. Culinary Flavors says

    08/01/2015 at 9:36 am

    I love savory muffins and these ones with the jalapeno have just the right kick!

    Reply
  17. Jo says

    08/01/2015 at 11:08 am

    They look lovely, and they’re such a good way to use up things in the fridge.

    Reply
  18. Dori says

    08/01/2015 at 12:51 pm

    These look delicious! I’ll have to try making them!

    Reply
  19. Cristina says

    08/01/2015 at 5:01 pm

    Your muffins seem wonderful!

    Reply
  20. Adita says

    08/01/2015 at 7:23 pm

    Feliz 2015, deseo que todos tus sueños, se cumplan, te han quedado muy ricos, me encantan, besos

    Reply
  21. notedicioccolato says

    08/01/2015 at 8:58 pm

    sfiziosissimi i muffins salati e questa versione sembra proprio stuzzicante e gustosa
    un bacio e tanti auguri di buon anno

    Reply
  22. TexWisGirl says

    08/01/2015 at 9:45 pm

    my husband would like the jalapeno. my sis would like the zucchini. 🙂

    Reply
  23. Danelle says

    08/01/2015 at 9:57 pm

    What a great idea to add zucchini. Will definitely have to try that!

    Reply
  24. Christina @ I Gotta Create! says

    09/01/2015 at 2:07 pm

    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!

    Reply
  25. claudia lamascolo says

    10/01/2015 at 4:40 pm

    Cant wait to try these right up my alley! Have a blessed weekend! Thanks for this one love it!

    Reply
  26. Miz Helen says

    11/01/2015 at 7:03 pm

    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

    ★★★★★

    Reply
  27. Corinne says

    13/01/2015 at 11:07 am

    I love jalapenos! What a smart idea to add zucchini to the cornbread since cornbread is normally so dry.

    Reply
  28. [email protected] in Pyjamas says

    18/01/2015 at 12:51 pm

    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!

    Reply

Trackbacks

  1. Sweet and Savoury Sunday #96 | Baking in Pyjamas says:
    18/01/2015 at 4:01 pm

    […] Animal Cookie Cake by The Ruby Kitchen *   Corn Muffins with Jalapeno and Shredded Zucchini by Living The Gourmet * Most viewed link this week   Healthy Coleslaw Dressing by Family Table Treasure * […]

    Reply

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