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Corn Muffins with Poblano Peppers Recipe
Jun 26, 2012 @ 4:04 PM
Posted by
Daily Value: 11%
Servings: 12
Balanced
Vegetarian
Posted by
Nutrition
Cal/Serving: 220Daily Value: 11%
Servings: 12
Balanced
Vegetarian
| Fat | 9g | 14% |
| Saturated | 3g | 15% |
| Trans | 0g | 0% |
| Carbs | 28g | 9% |
| Fiber | 2g | 6% |
| Sugars | 7g | 0% |
| Protein | 6g | 13% |
| Cholesterol | 43mg | 14% |
| Sodium | 327mg | 14% |
| Calcium | 204mg | 20% |
| Magnesium | 19mg | 5% |
| Potassium | 181mg | 5% |
| Iron | 2mg | 9% |
| Zinc | 1mg | 5% |
| Vitamin A | 520IU | 10% |
| Vitamin C | 33mg | 55% |
| Thiamin (B1) | 0mg | 14% |
| Riboflavin (B2) | 0mg | 13% |
| Niacin (B3) | 2mg | 9% |
| Vitamin B6 | 0mg | 7% |
| Folic Acid (B9) | 62µg | 16% |
| Vitamin B12 | 0µg | 5% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 1mg | 7% |
| Vitamin K | 7µg | 9% |
| Fatty acids, total monounsaturated | 4g | 0% |
| Fatty acids, total polyunsaturated | 2g | 0% |
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Barbara Kiebel
These corn muffins are good with just a dab of butter but they are great with another dab of red jalapeño jelly. I guess in this case I followed the mantra we hear often today, "Go Big or Go Home." These are truly big on the pepper, but oh so good, too!
See all muffin recipes.
INGREDIENTS
- 1 1/2 cups all-purpose flour
- 2/3 cup finely ground yellow cornmeal
- 4 tablespoons granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk, at room temperature
- 1/2 cup sour cream, at room temperature
- 2 large eggs, at room temperature
- 3 tablespoons canola or vegetable oil
- 1/2 cup chopped poblano peppers
- 2/3 cup corn kernels
- 1 cup crumbled queso fresco
- 12 slices jalapeño pepper
- 6 cherry or grape tomatoes, halved
DIRECTIONS
Position the oven rack in the center of the oven and preheat the oven to 350 degrees. Line 12 regular-sized muffin cups with paper or foil liners.
In a medium-sized bowl, combine the flour, cornmeal, sugar, baking powder, and salt. Whisk until well blended. Combine the buttermilk and sour cream in a small bowl.
Add the eggs and oil to the milk-sour cream mixture and mix with a fork until well blended. Pour the liquid over the dry ingredients and add the poblano peppers, corn kernels, and 2/3 cup of the queso fresco. Using a rubber spatula, gently fold (no stirring) until just blended.
Portion the batter evenly among the prepared muffin cups (¼ cup of batter per cup will be about ¾ of the way full).
Sprinkle the tops with the remaining queso fresco and then top each muffin with a jalapeño slice and a halved tomato. Bake until the tops are pale golden brown and a pick inserted in the center comes out clean, about 18-20 minutes. Transfer to a wire rack and let cool for 15 minutes.
Serve immediately or cool completely and store in an airtight container at room temperature for up to 2 days. They are best served warm so please reheat before serving.
Recipe Details
Click here to see more recipes from Creative Culinary.
Servings: 12Total time: 33 minutes
