Ingredients
-
1
-
1
-
2
-
4
-
1/4
-
1/2
-
1
-
4
-
1
-
1/2
-
-
-
-
-
Directions
Kicks Like a Mule – Mexican Jalapeno and Cornbread Muffins!,These lovely little cornmeal muffins have quite a kick to them, it’s the jalapeno peppers! A very simple and easy recipe that goes so well with chili, stews, soups, chilli con carne or when served as an appetiser snack – split them in two and spread with savoury butters or serve with dips. I made these up as an experiment, and they turned out so well, that I am on my third batch already!,It came out fine and tastes good. But I followed the recipe exactly and the dough was very dry. I had to add about half a cup of milk to get it all mixed in. The texture is still a little hard but overall good. I would add photos as I baked them in a mold but don’t know how. They look beautiful though.,Turned out great!!! Made these to go with deer chili and I will definitely be making again!
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Steps
|
1
Done
|
Pre-Heat Oven to 200c/400f and Grease a 12 Hole Muffin Tin. |
|
2
Done
|
Mix All the Dry Ingredients Together and Then Add the Yoghurt or Buttermilk, Melted Butter and the Egg. Mix Until All the Ingredients Are Combined - Do not Overmix! |
|
3
Done
|
Add the Jalapeno Peppers and Mix Gently Again. |
|
4
Done
|
Spoon Into Pre-Greased Muffin Tin and Then Bake For 20 to 25 Minutes or Until Well Risen and Pale Golden Brown. |
|
5
Done
|
Serve With Chili, Chilli Con Carne, Stews, Soups or Split and Spread With Savoury Butter or Dips. |
