Pineapple Jalapeños Corn Muffin
Pineapple Jalapeños Corn Muffin - Slightly sweet, slightly spicy, and all parts delicious. Only 30 minutes away from this these tropical cornbread.
Servings 8
Calories 251kcal
Ingredients
- 1 1/2 cup 195grams all-purpose flour
- ½ cup 65grams corn meal
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ cup granulated sugar
- ¾ teaspoon salt
- 8 ounce can crushed pineapple drained(about ¾ cup)
- ½ 115 grams cup sour cream
- ½- cup 120ml milk or coconut milk
- 2 large eggs
- 1 Jalapenos pepper chopped
- 1 teaspoon smoked paprika optional
- 4 tablespoons 57grams unsalted butter melted
- ½ cup canned corn optional
Instructions
- Instruction
- Preheat the oven to 350 degrees F. Butter and flour a muffin tin and set aside. Or you could use muffin liners; make sure you spray them with a cooking spray.
- In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
- Whisk in, sour cream, milk, and lightly beaten eggs until well combined
- Then, add crushed pineapple, jalapenos and melted butter
- Pour batter into prepared muffin pan. Bake 15-18 minutes or until light golden brown and toothpick inserted in center comes out clean.
Nutrition
Calories: 251kcal | Carbohydrates: 38g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 56mg | Sodium: 332mg | Potassium: 224mg | Fiber: 2g | Sugar: 10g | Vitamin A: 390IU | Vitamin C: 4.9mg | Calcium: 59mg | Iron: 1.8mg