Jalapeno Blue-Corn Muffins Recipe

Name: Jalapeno Blue-Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons solid white shortening; 9 tablespoons butter plus butter for greasing muffin tins; 1/4 cup seeded, finely chopped red pepper; 1/4 cup seeded, finely chopped green pepper; 4 teaspoons seeded, finely chopped jalapeno or serrano peppers; 1 tablespoon finely minced garlic; 2 eggs, lightly beaten; 1 cup buttermilk; ⅛ teaspoon baking soda; 1 cup flour; 1 1/4 cups blue cornmeal (yellow cornmeal may be substituted), (see note); 2 tablespoons sugar; 1 teaspoon salt, if desired; 1 tablespoon baking powder

Servings: persons

6 tablespoons solid white shortening
9 tablespoons butter plus butter for greasing muffin tins
1/4 cup seeded, finely chopped red pepper
1/4 cup seeded, finely chopped green pepper
4 teaspoons seeded, finely chopped jalapeno or serrano peppers
1 tablespoon finely minced garlic
2 eggs, lightly beaten
1 cup buttermilk
⅛ teaspoon baking soda
1 cup flour
1 1/4 cups blue cornmeal (yellow cornmeal may be substituted), (see note)
2 tablespoons sugar
1 teaspoon salt, if desired
1 tablespoon baking powder

1
Preheat the oven to 400 degrees.
2
Heat the shortening in a skillet and when it is melted pour it into a small bowl.
3
Heat the butter in the skillet and pour six tablespoons of it into the bowl with the shortening.
4
Let the mixture stand until cool.
5
To the three tablespoons of butter remaining in the skillet add the red pepper, green pepper, jalapeno or serrano peppers and garlic.
6
Cook, stirring, about two minutes.
7
Remove from the heat.
8
Beat the eggs in a mixing bowl and add the cooled shortening and butter mixture.
9
Beat well.
10
Put the buttermilk in a cup and add the baking soda.
11
Stir this into the egg mixture.
12
Sift together the flour, cornmeal, sugar, salt and baking powder into a mixing bowl.
13
Pour the shortening mixture into the cornmeal and stir.
14
Add the pepper mixture and blend thoroughly.
15
Lightly butter the inside of a 12-cup muffin tin.
16
Spoon batter into each cup until about two-thirds full.
17
Place the tin in the oven and bake 20 to 25 minutes or until muffins are nicely browned.

927

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 tablespoons solid white shortening, 9 tablespoons butter plus butter for greasing muffin tins, 1/4 cup seeded, finely chopped red pepper, 1/4 cup seeded, finely chopped green pepper, and more.

Yes, Jalapeno Blue-Corn Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Jalapeno Blue-Corn Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions