Steps to Make Jamie Oliver Jalapeño Cornbread Muffins

Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, jalapeño cornbread muffins. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Jalapeño Cornbread Muffins is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Jalapeño Cornbread Muffins is something that I’ve loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we have to prepare a few ingredients. You can have jalapeño cornbread muffins using 12 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Jalapeño Cornbread Muffins:

1. Get 1 1/2 Cups Cornmeal
2. Get 1/2 Cup All-Purpose Flour
3. Take 1 Tsp Baking Powder
4. Take 1/2 Tsp Baking Soda
5. Prepare 1/8 Tsp Salt
6. Make ready 6 Tbsp Cooled Melted Butter
7. Make ready 1 1/2 Tbsp Extra Virgin Olive Oil
8. Prepare 1/2 Cup Stevia (or Sugar)
9. Take 2 Tbsp Honey
10. Prepare 1 Large Egg
11. Take 1 Cup Buttermilk
12. Make ready 1 1/2 Chopped Jalapeño Peppers

Instructions to make Jalapeño Cornbread Muffins:

1. Preheat oven to 425 degrees. Spray 12-cup muffin dish with nonstick spray. (I typically wait until I'm about to put the batter in the muffin pan to spray it.)
2. Mix together cornmeal, flour, baking powder, baking soda, and salt. In separate bowl mix together slightly cooled and melted butter, oil, honey, and stevia. Then whisk in the egg and finally whisk in the buttermilk. (I don't have or keep buttermilk but you can use a substitute. Mix 2tsp white vinegar into regular milk of your choice to make 1 cup total. Let mixture sit for 5 minutes.) Then add your chili peppers and mix.
3. Mix the wet ingredients into the dry but try not to over mix it. Fill the cups all the way, unless you want smaller muffins. :) Optional addition of shredded cheese and/or a sliced of jalapeño on top.
4. Bake at 425 degrees for 5 minutes and then drop the temperature to 350 degrees while the muffins stay in the oven, and bake for an additional 15 minutes. Let cool for 5-10 minutes and serve warm.

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