Garlic Girl’s Tamale Muffins

I had to share this cornbread muffin recipe with you because it’s just plain good. I love cornbread because it can be eaten whenever and for whatever meal. Some people like it sweet and cakey, while others like it a little less sweet and the rugged side. I happen to like cornbread muffins that are a little on the sweet side, not too cakey and not too grainy. I created this recipe because sometimes I like to eat cornbread alone since it’s pretty filling.  The only thing is, it’s a little on the plain side if you’re not combining it with other things. So I added a couple surprises to my cornbread muffins to take them to a whole new level! Do you love a little spice in your life? If so, you might just love these as much as I do. They kind of remind me of the flavor of tamales which is why I named them Tamale Muffins!
Enjoy!

Garlic Girl’s Tamale Muffins

Makes about 10 muffins

Ingredients
1 cup cornmeal
1 cup all pupose flour
2 eggs
1 cup milk
1-2 fresh jalapeno peppers, finely chopped
1/4 cup honey
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 teaspoon chili powder
a tablespoon olive oil

PreparationPreheat oven to 350.

In small pan, saute chopped jalapeno in a little olive oil for a few minutes and set aside.

Sift all dry ingredients together into a mixing bowl. In separate bowl, beat all wet ingredients on low just until blended, adding eggs and beating one at a time. Stir in the jalapeno peppers.
Add the the dry mixture to the wet ingredients a little at a time and beat until just blended.

Pour batter evenly into lined muffin tins and bake for about 20 minutes, or until a toothpick comes out dry when inserted in the middle.

Serving Suggestion:
Serve fresh out of the oven with a fried chicken dinner – or any time you feel like it. These muffins are great just as they are with tea of coffee too. Oh, and did I mention they’re great smeared with a little butter..and honey if you like.