Try this Corn and Jalapeno Jam Muffins recipe, or contribute your own.
Suggest a better descriptionI made these muffins recently and they are great! They are from my present favourite cookbook - Texas Home Cooking by Cheryl Alters Jamison and Bill Jamison. Tons of amazing recipes. Preheat oven to 375 F. Grease muffin tins. Sift flour together with cornmeal, baking powder, salt, cayenne in a bowl, and set aside. In another, larger bowl, beat together the buttermilk, butter, and sugar. Mix in the eggs, followed by the corn, blending well after each addition. Add the flour mixture, and stir to combine lightly. Spoon about half the batter- it will be stiff- into the muffin tins, filling each cup abut one0third full. Drop a dollop of jelly, about 1 teas, on top of the batter in each cup. Top with the remaining batter, covering the jelly completely for each muffin. Bake the muffins 22 to 24 minutes until they are deep golden. Serve warm. Posted to CHILE-HEADS DIGEST V3 #168 Date: Mon, 25 Nov 1996 21:22:44 -0500 (EST) From: Karen Pepper
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Serving Size: 1 Serving (1679g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 5015 | ||
Calories from Fat: 3032 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 336.9g | 449 % | |
Saturated Fat 192.9g | 964 % | |
Monounsaturated Fat 93.3g | ||
Polyunsanturated Fat 21.4g | ||
Cholesterol 2855.1mg | 878 % | |
Sodium 4069mg | 140 % | |
Potassium 2142.6mg | 56 % | |
Total Carbohydrate 416.1g | 122 % | |
Dietary Fiber 20.8g | 83 % | |
Sugars, other 395.3g | ||
Protein 107.1g | 153 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5015
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