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Feisty Habanero Corn Muffins

Muffin cups are being filled with Ojai Habanero Jelly

Made by Kathleen Nolan of Ojai, California

Preheat oven to 350

What you’ll need;
Corn Husks (to line muffin tin)

1 c. Corn Meal
1 1/2 c. plus 2 T. Flour
2 1/2 T. Baking Powder
1 t. Baking Soda
1 t. Kosher Salt

1/3 c. Butter (for cutting into dry ingredients)

1 c. Sour Cream
3 Eggs
1/4 c. Honey
1 1/2 c. Buttermilk

6 ounces Sharp Cheddar Cheese, grated
1 fresh Jalapeño Pepper, finely diced
1 1/2 c. Frozen Sweet Corn, thawed (OR fresh if you have it)

Take dried corn husks & cut into uneven strips. Lay husks in a dish & cover with boiling water.
Soak husks until ready to line muffin tins.   Dab dry before use.                                        

In a large mixing bowl, combine dry ingredients;

In a separate bowl or Cuisinart, mix some of the wet ingredients;
Eggs, melted butter & honey.  Mix well, then add the sour cream.

Using a pastry cutter, cut the un-melted butter into the dry ingredients.
Now add the wet bowl of goods to the dry & mix until all is moistened.

Now add the buttermilk & mix.

Fold into batter;
corn, cheese & Jalapeño.

Using a pastry brush;
lightly butter the bottom of the muffin tins & place 2 long strips of soaked corn husk crosswise & centered in each muffin cup.  The husks should be long & uneven in each cup.

Using a large ice cream scoop ;
Place a scoop of batter into each cup, then add 1 t. Ojai Habanero Jelly to each.
Top off with batter, filling each cup to the rim.

Bake @ 350 for 20 minutes, or until golden brown.

2 T. spun honey whipped into 1/2 stick of unsalted butter

♥ Serve warm & enjoy!

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