Zesty Jalapeno Corn Muffins

One of my favorite places to go out to lunch with Dusty is at the restaurant, The Old Post. It's just a little hole in the wall, local pub that has the feel of 'old Missoula'. I love it! They have the most unique and delicious menu.
They serve a Crabcake BLT....I want to try this next time I go there! Does that not sound fabulous and totally comforting?

I have never left there disappointed and my belly is always pleasantly full! One of my favorite lunches is their bowl of Chili (only $2.95!!!) with their homemade Jalapeno Corn Muffins. I love this twist on corn muffins and decided to recreate their muffins but also adding my own twist to the recipe! These muffins go perfect with any Mexican or hearty dish!

This is what you need for 12 muffins:
-1-1/4 cup Flour
-1-1/4 cup Cornmeal
-2 tbsp Sugar
-1 tbsp Baking Powder
-1 tsp Salt
-1 tsp Ground Cumin
-1-1/4 cup Skim Milk
-1/2 cup chopped Red Bell Pepper
-1 diced unseeded Jalapeno (about 1/8 cup)
-3 tbsp melted Butter
-2 tbsp minced fresh Cilantro
-1 (8.5 oz) can of drained Whole-Kernel Corn

This recipe is so easy, you are going to love it!
First preheat your oven to 400 degrees and grease your muffin pan with butter or cooking spray.
In a large bowl, combine the flour, cornmeal, sugar, baking powder, salt and ground cumin. Stir it around a bit with your whisk to mix all the ingredients together. Then add the rest of the ingredients to the bowl and stir it all to combine until just moistened.
Scoop the batter into the muffin pan about 3/4 full and bake for 20 minutes or until the toothpick inserted comes out clean. Place the muffin pan on a cooling wrack and allow to cool for 5 minutes before enjoying!
Serve with any Mexican or hearty dish for a fun side!

Print Recipe Here!