My family jokes about how I take their recipes and change them so much they’re no longer recognizable. Guilty. In my defense, I do make their recipe once or twice by the book. But I always add or change ingredients in any recipe. Even family recipes are not immune to changes. And who would want to eat the same thing all the time anyway? Not I!
So I humbly admit I changed my brother Glenn’s treasured cornbread muffin recipe. I didn’t actually change it, I just added more ingredients. My garden had finally produced two tiny, perfect little jalapeno peppers and I wanted to use them in a special way that highlighted their greenness. I thought of the cornbread muffins and knew the green would shine in the luscious yellowness. Then I thought I needed a little red, so I opened a random jar of roasted red peppers that had been lurking in my cupboards.
I won’t bore you with a lot of details on the muffins. I posted Glenn’s Cornbread Muffins already and they were fairly quick and easy. This time I simply measured all of the muffin’s ingredients into a mixing bowl.
I took time to admire my little jalapenos one last time before I shredded them. I mentioned awhile ago that I planted a few dozen colored bell pepper plants in my garden last year and they produced very poorly. I might work on that this year. Or I might give up.
My 6 jalapeno plants produced even less and I have no answer for that. Everything around them in the garden grew record numbers of fruits and vegetables and my little jalapeno plants did very little. Perhaps they were overwhelmed watching the cherry tomatoes, grape tomatoes and Romas burst into being, ripen and get picked quickly.
I used my micro shredder to shred these jalapenos and then added them to the bowl. I wore disposable gloves, just in case. You only have to endure a pepper burn on your hands once to never forget to wear gloves again! Ouch! I even left the seeds in for extra heat.
I finely chopped up about 3 tablespoons of the roasted red pepper and added that to the bowl as well.
Muffin batter mixed, I scooped it into sprayed muffin tins. I filled them nice and full to get good sized muffins but forgot these muffins don’t rise much. I could have filled them to the edge and they’d have been fine. I ended up with 10 muffins from the recipe. I usually get 8, so I must have filled them a little less than usual.
Into the oven for 20 minutes and the muffins were golden and ready to eat. I set the timer for 15 minutes then toothpick test until it tests clean, every 2 minutes or so.
I served the muffins in a lined basket and we had them with our garden vegetable soup for dinner. They leftovers stored in a covered container were excellent even two days later with another bowl of soup.
The muffins were so good! The sweetness of the honey combined with the heat of the jalapenos was a great combo. The jalapenos weren’t evenly spaced throughout the muffins- sometimes it was a spicy bite, sometimes not. I liked that. I think for a true bang of heat you’d need double the jalapenos I used. My little peppers weren’t big enough but they certainly were hot enough!
Jalapeno and Roasted Pepper Cornbread Muffins
1 package Betty Crocker or Jif Corn Bread mix
1/3 cup milk
1 medium egg
1/2 can creamed corn
1 tablespoon honey
1 teaspoon finely grated jalapeno (with seeds for extra heat)
3 tablespoons finely chopped roasted red pepper
Preheat oven to 375°F.
Mix well in a bowl and pour into greased or sprayed muffin tin.
Fill muffin cups 2/3 full.
Bake for 15-20 minutes or until toothpick tests dry.