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

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5 from 4 reviews

Author: Living the Gourmet
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.