I got up this morning and completed another 3 miles with my running buddy. I’m glad I did it, but we were both huffing and puffing. It was hot, windy, and humid. How does this happen before the sun even rises??? Anyway, at least I did it, and I’m done! Moving on…
Last week, I know I said that there was a jalapeno corn muffin recipe coming soon. It didn’t come very soon, but it came. It came just the same. (Sorry, I totally ripped off Dr. Seuss right there. Thanks Mr. Grinch!)
I made these for a 4th of July cookout we attended, but since I didn’t create the recipe, I wasn’t in a huge hurry to post it . (Nothing is more American than corn these days.) The muffins aren’t even healthy, and for once, I did not try to “healthify” them. At least they were a hit at the cookout!
The recipe comes from Food Network’s website, so I’m not going to re-post it here. I will just go through it with you to let you in on my baking secrets. Okay, there’s no lie. I have no baking secrets. I just want to share the yum-ness.
The Essence of Emeril’s Jalapeno Corn Muffins (recipe yields 14, but I got 12 out of them)
First, you’ve gotta gather your goods. Martha Stewart says it’s best to gather and pre-measure your ingredients before cooking. I agree, but I don’t always do it. Shame shame.
Then, I defrosted my frozen corn. Sorry Emeril, I like it frozen. So easy, and so yellow. I also fried up my onions in 1 TBS butter. Again, sorry Emeril, 2 TBS just sounded excessive. I also throw in a diced, fresh jalapeno after the onion cooked a bit.
Now mix your dry stuff. I added a little extra cheese, which was barely noticeable. I also couldn’t taste the cayenne pepper, but maybe I have a cheap brand or something. Then mix your wet stuff separately. I used this sustainable honey came from my uncle’s property. I guess it’s organic too, but who really puts chemicals on bees? Steroid bees? Antibiotic super-bees? Odd.
You put your dry stuff in; don’t take your dry stuff out. You put your wet stuff in, and then you mix it all about…
As you can see from the pic, I used both pickled and fresh jalapenos. The recipe calls for red jalapenos, but I’ve never heard of such things… and I might have been too lazy to look for them.
I spooned the goo into muffin tins and baked. Mine took a while to bake, but my oven’s older than dirt. I like to sarcastically call it, Old Reliable.
Here’s the finished product. Yum! Be sure to let them cool, and yes, it’s okay to use a roasting pan if you don’t own a cooling rack. I’ve never been the kind of girl to sport a big rack.
Notice that half are darker than the others. I used whole wheat flour and all-purpose flour for the first batch, but I just used all-purpose flour for the second batch. Kev and I actually preferred the muffins with whole wheat, which is very surprising since he’s a white pasta/bread/muffin kind of guy.
These were not terribly spicy, but they were good. They had just enough kick to appeal to a crowd but not send anyone reaching for a
beer glass of water. I have to admit that I did not figure the nutrition stats on these. I bet we don’t really want to know…
What do you think of spicy foods? Jalapenos – yay or nay?