Feta Jalapeño Corn Muffins
Recipe type: Muffin, Breakfast, Side
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 1 cup cornmeal (I like to do ½ a cup of the coarse and ½ a cup of the fine to give them more texture)
  • 1 cup whole wheat or spelt flour
  • ¼ cup sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ jalapeño, finely chopped
  • ½ cup frozen corn
  • ¼ cup butter, melted
  • 1 egg, beaten
  • 1 cup milk
  • ¼ cup crumbled feta
  1. Preheat oven to 400 and spray or grease muffin tin, or line with with liners.
  2. In a large bowl, mix together the corn meal, flour, sugar, baking powder, and salt.
  3. Finely chop the jalapeño and mix it and the frozen corn into the dry ingredients.
  4. In a small bowl, melt the butter. Once the butter is melted, crack the egg into the butter and lightly beat with a fork so it is well combined. Pour the butter, egg, milk, and feta into the dry ingredients and stir gently to combine. Spoon the batter into the muffin tin.
  5. Bake for 15-20 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Cool on a cooling rack.
The version here is quite tame, so as to please my not-too-spicy-please family. If you like bolder flavors, then definitely feel free to use a whole jalapeno and/or boost the feta up to ½ a cup
Recipe by The Balanced Kitchen at http://www.balancedkitchen.com/2016/11/feta-jalapeno-corn-muffins/