Crumbled feta; roasted jalapeno; sprinkled spices on top; these are not your average corn muffins- they are better, and loaded with one delicious surprise after another!
Zucchini corn muffins are always a treat; however add roasted jalapeño and feta cheese and it is even better.
I like to use up everything before I go to the market. I had one jalapeño and two zucchini left on hand. Homemade muffins are always comforting, especially in the winter.
Feta and Jalapeño Corn Muffins
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 18 1x
- Category: Quick Bread
Ingredients
Units
Scale
Corn Muffins:
- 3/4 cup saltine crackers - crumbled
- 1 roasted jalapeño - chopped with or without seeds
- 2 cups shredded zucchini
- 1 1/2 cups cornmeal
- 1 1/2 cups flour
- 1/2 cup canola oil
- 1/2 cup sugar
- 3/4 cup crumbled feta cheese
- 2 eggs - lightly beaten
- 3 tsp. baking powder
- 1/2 tsp. salt
- 1 cup milk plus 1 tsp. vinegar
Spice Topping:
- 1/2 tsp. cinnamon
- 1 tsp. sugar
- 1/2 tsp. salt
- 1 tsp. garlic powder
- 1 tsp. dried oregano
- 1/2 tsp. paprika
- Butter for sprinkling on top of each muffin
Instructions
- Preheat Oven 375 degrees.
- In a large bowl combine the saltine crackers, cornmeal, flour, salt, baking powder and sugar and mix together.
- In a separate bowl combine the eggs, zucchini, oil, milk, feta and jalapeño; gently mix all together.
- Slowly pour the wet ingredients into the dry ingredients while stirring.
- Prepare the muffin tins by buttering each tin and the top of the muffin pan or use muffin cups.
- Fill each cup 3/4 of the way then top each muffing with a sprinkle of the mixed seasonings.
- Finish each muffin off with a little pat of butter.
- Bake for 20 – 25 minutes or until the toothpick test comes out clean.
- Let the muffins cool a bit before trying to remove from the tin.
Enjoy with Love,
Catherine
xo
Laura@ Baking in Pyjamas says
These look so yummy, perfect for dunking into soup I think. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!
Lynn @ Turnips 2 Tangerines says
Looks delicious!! Can't wait to give these a try~ Lynn
Michelle says
Yum! I love what roasting does to any type of pepper.
Thanks for sharing with See Ya in the Gumbo this week!
swathi says
Delicious i love the combo of feta and jalapeno, going to try it, thanks for sharing with Hearth and soul blog hop, pinning, tweeting, and sharing in google plus.
Lori Hart says
I've put cheddar in my jalapeño muffins but never thought of using feta. And I love feta! Found you over at Two Cup Tuesday. I'd love it if you would link this to my Tuesday recipe link party, Tickle My Tastebuds http://bit.ly/1MOHF17
Miz Helen says
Hi Catherine,
I can't wait to try these delicious Feta and jalapeno Corn Muffins, awesome! Hope you are having a great week and thanks so much for sharing your post with Full Plate Thursday.
Come Back Soon!
Miz Helen
Jessy @ The Life Jolie says
Thank you for posting this- there are not enough recipes out there for savory baked goods and I don't have a tremendous sweet tooth (I like sweets but always prefer the savory flavors first!). These look delicious!
I stopped by from Mix it up Monday!
Betty says
Love these muffins! So much flavor mixed in- they'd be fabulous with soup! 🙂
Amy @ Ms. Toody Goo Shoes says
Everything you make, I want to make immediately! Scrumptious! Must pin 🙂
Anne says
Oh, I love your add ins! I've been eating a lot of muffins lately, and amready to shake them up a bit - you give me ideas!