https://youtube.com/watch?v=WzuSBPVcCQA%3Frel%3D0%22+frameborder%3D%220%22+allowfullscreen%3E%3C
Chicken & Jalapeno Cornbread Muffins
Servings:
12 muffins |
https://youtube.com/watch?v=WzuSBPVcCQA%3Frel%3D0%22+frameborder%3D%220%22+allowfullscreen%3E%3C
Chicken & Jalapeno Cornbread Muffins
Servings:
12 muffins
Chicken & Jalapeno Cornbread Muffins
Servings:
12 muffins
Ingredients
Ingredients
- 1 lb (500 g) ground chicken
- canola oil spray
- ½ tsp (2 mL) EACH ground cumin & Cajun spice
- 1 cup (250 mL) EACH all purpose flour and fine yellow cornmeal
- ½ tsp (2 mL) baking soda
- ¼ tsp (1 mL) cayenne pepper
- ½ tsp (2 mL) salt
- 1 cup (250 mL) buttermilk
- ½ cup (125 mL) unsalted butter melted
- 3 Tbsp (45 mL) white sugar
- 2 large eggs
- 1 Tbsp (15 mL) honey
- 2 jalapenos seeded and diced
- ½ cup (125 mL) shredded cheddar cheese
- jalapeno slices for garnish
Method
- Lightly spray a skillet with the canola spray.
- Bring to a medium high heat and add ground chicken.
- Stir-cook chicken until brown and cooked through, breaking chicken up into small crumbles as it cooks.
- Add ground cumin and Cajun spice to chicken in pan and combine well, remove from heat to cool. (can be made ahead and stored in fridge)
- Preheat oven to 375F.
- Lightly coat a 12-cup muffin tin with non-stick spray; set aside.
- In a large bowl, combine flour, cornmeal, baking soda, salt and cayenne pepper.
- In another bowl, whisk together buttermilk, butter, sugar, eggs and honey.
- Pour mixture over dry ingredients and stir using a rubber spatula just until moist (batter will be still be lumpy).
- Add the cooked chicken, jalapenos and cheese, gently combine.
- Scoop the batter evenly into the muffin tray.
- Top each batter potion with a jalapeno slice.
- Place into the oven (middle rack) and back for 17-20 minutes, or until a tester inserted in the center of a muffin comes out clean.
- Remove from oven and cool on a wire rack.