Spicy Corn Muffins


POINTS® Value |  3
Servings | 12
Preparation Time | 12 min
Cooking Time | 25 min
Level of Difficulty | Easy

Skip the corn bread and pair up these jalapeno and scallion-filled muffins with a bowl of your favorite chili. They’re perfect for dunking!

2 sprays cooking spray
1 cup uncooked yellow cornmeal
1 cup whole wheat flour
2 tsp baking powder
1 tsp table salt
1/3 cup corn oil
3 Tbsp honey
1 large egg(s), beaten
1 cup fat-free skim milk
3/4 cup scallion(s), chopped
1 medium jalapeno pepper(s), seeded and finely chopped (do not touch seeds with bare hands)

Instructions


1. Preheat oven to 350ºF and coat a 12-hole muffin tin with cooking spray or muffin liners.
2. Combine cornmeal, flour, baking powder and salt in a large bowl.
3. In a separate bowl, combine oil, honey, egg and milk.
4. Create a well with a spoon in the middle of cornmeal mixture and pour milk mixture into well; mix until just combined. (Do not over beat.) Fold in scallions and jalapeno.
5. Drop heaping tablespoons of batter into muffin holes until each is about 2/3 to 3/4 full. Bake until tops turn golden, about 20 to 25 minutes. Yields 1 muffin per serving.



Notes

If you like your muffins really spicy, use the jalapeno with the seeds. For a sweet taste, omit the jalapeno altogether and substitute about 1/2 cup of finely chopped sweet red pepper in its place.