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Muffins au maïs et aux jalapeños

Muffins au maïs et aux jalapeños




12 muffins


2 heures 10 minutes

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  • 1 tasse de farine tout usage
  • 1 cup yellow corn meal
  • 2 cuillères à café de poudre à pâte Fleischmann's®
  • 1/4 c. à thé de sel
  • 2 œufs
  • 1/2 tasse de sirop de maïs Crown® Lily White®
  • 1/4 tasse d'huile de maïs Mazola®
  • 1 cup canned whole kernel corn, drained
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 2 tablespoons seeded chopped jalapeño peppers, fresh or pickled*



  1. Préchauffer le four à 400 °F.
  2. Combine flour, cornmeal, baking powder and salt in a medium bowl.
  3. Combine eggs, corn syrup and corn oil in a large bowl. Stir in flour mixture until just blended. Fold in corn, cheese and peppers.
  4. Spoon batter evenly into 12 greased (2-1/2-inch) muffin cups. Bake 15 to 20 minutes or until lightly browned and firm to touch.
  5. Cool in pan on wire rack 5 minutes; remove from pan.

* Wear rubber gloves when working with hot peppers or wash hands in warm soapy water after handling. Avoid touching face or eyes.

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