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
Units
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.
Enjoy with Love,
Catherine
xo
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1
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
Angie@Angie's Recipes says
These savoury corn muffins surely look delicious and great with some warming soup too.
sandie says
Those look good - never thought about putting zucchini in there!
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. ♥♥♥
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.
Barbara says
Love the sound of this recipe, Catherine. They look tasty too. Be great with a bowl of soup or stew.
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!
tanna says
These would be heavenly slathered in butter for my breakfast this morning! Wish I could pull one off the screen. 😉 blessings ~ tanna
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
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