These muffins are so simple and easy to make.  Best of all they are quick and go great with everything from soup to a hearty chili or stew.

 

Ingredients

• 1/3 cup of Purple Haven's Candied Jalapeño Peppers or Candied Peppers (Chop and deseeded plus 11 whole rings  to top off muffins)
• 1 cup cornmeal
• 1 cup  all-purpose flour
• 1 tablespoon granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 large egg, lightly beaten
• 4 tablespoons unsalted butter, melted
• 1 Cup  plus extra to top off muffins, Mexican blend shredded cheese,  (substitute with an old cheddar  or mix together Monterey Jack, Cheddar and  Mozzarella)

Directions         

• Arrange a rack in the middle of the oven and heat to 400°F. Lightly butter set aside. Cut the candied jalapeños into smaller pieces and scrape out seeds.

• Place the cornmeal, flour, sugar, baking powder, and salt in a large bowl and whisk to combine. Stir in the milk, egg, and melted butter. Add the cheese and the jalapeño (reserving some shredded cheese pieces and whole pepper rings to garnish the tops of the muffins) and fold to combine.

• Divide the batter between the 9 or 12 muffin wells. Top each of the  muffins with a bit of shredded cheese and a candied jalapeño ring.  Don't be afraid to fill them well, be generous they will not ever flow during cooking like normal muffins do. 

• Bake the muffins until golden-brown and a tester inserted in the center of the muffins comes out clean, 15 to 20 minutes. Let cool briefly in the tin before removing and serving warm.

Leftovers can be stored in an airtight container for up to 3 days

Link for Candied Jalapeño Pepper and Candied Peppers

Link to other recipes that use our Candied Jalapeño Peppers