A recipe adapted from Reluctant Chefs
I was waiting to make the corn muffins and when the idea of pairing these with Mustard n Spinach Mash or Sarson ka Saag crosses my mind.. I was all excited. Was ready to follow Josette’s recipe from The Brook Cook and realized that I had no eggs in the fridge. I was hell bent to make these muffins the same day to test my taste buds with the combination but had no time to run to the market. Started searching frantically for an eggless easy recipe for jalapeño n cheddar corn muffins and then got stuck with reluctant chefs’ recipe. It was easy and it was simple. To check The Brook cook’s recipe, click here.
These actually were crumbly and worked perfectly well with the green mash. I just poured some warm saag over these like topping and savored them… The combo was divine.
- 3/4 c cornmeal
- 3/4 c whole wheat flour
- 2 tsp salt
- 1 tsp baking soda
- 1 1/4 tsp baking powder
- 1 medium jalapeno, finely diced (you could choose to retain or remove the seeds)
- 1 stick (8 tbsp) butter, melted and cooled.
- 1/2 c corn kernnels (if you’re using canned corn, make sure to dry them)
- 3/4 c buttermilk
- 1/2 c milk
- 1/2 tsp Hungarian paprika powder (you could replace this with Cayenne pepper)