03-11-2005, 02:22 PM
1 cup flour
1/4 cup granulated sugar
1 1/4 cups yellow cornmeal
2 teaspoons baking powder
1/4 tablespoon salt
2 eggs
3/4 cup milk
2/3 cup pickled jalapeños, drained and puréed
2 tablespoon honey
Preheat oven to 375 degrees F. Grease a 24-cup mini muffin pan with a nonstick spray.
In a large bowl, combine flour, sugar, cornmeal, baking powder and salt.
In a separate bowl, beat the eggs with the jalapeños, milk and honey. Add the dry mixture slowly to the wet mixture. If desired, add a little of the jalapeño liquid to make it nice and spicy.
Spoon the batter into the sprayed muffin tin. Bake for 10 to 12 minutes.
These are wonderful drizzled with creamed honey and butter.
1/4 cup granulated sugar
1 1/4 cups yellow cornmeal
2 teaspoons baking powder
1/4 tablespoon salt
2 eggs
3/4 cup milk
2/3 cup pickled jalapeños, drained and puréed
2 tablespoon honey
Preheat oven to 375 degrees F. Grease a 24-cup mini muffin pan with a nonstick spray.
In a large bowl, combine flour, sugar, cornmeal, baking powder and salt.
In a separate bowl, beat the eggs with the jalapeños, milk and honey. Add the dry mixture slowly to the wet mixture. If desired, add a little of the jalapeño liquid to make it nice and spicy.
Spoon the batter into the sprayed muffin tin. Bake for 10 to 12 minutes.
These are wonderful drizzled with creamed honey and butter.