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Double Corn Muffins with Jalapeno, Scallions & Cilantro

Double Corn Muffins
Featuring rich corn flavor and a little kick, these muffins make a great accompaniment to the holiday meal — or a nice bowl of chili.


Prep Time: 10 minutes
Cook Time: 20 mintues
Yield: 12 muffins


  • 2/3 cup 2% fat milk
  • 3 tablespoons canola oil
  • 1 large egg
  • 3/4 cup all-purpose flour
  • 3/4 cup cornmeal
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 cup fresh, thawed frozen or canned corn
  • 1/4 cup sliced scallions
  • 1/4 cup chopped cilantro
  • 1 tablespoon minced jalapeño peppers (or more to taste)


  1. Heat oven to 400 degrees F. Coat 12 muffin cups with nonstick cooking spray.
  2. Whisk milk, oil and egg in a medium bowl until blended. Stir in flour, cornmeal, sugar, baking powder and salt just until blended. Stir in remaining ingredients. Spoon into muffin cups, filling each about 3/4 full.
  3. Bake 15 to 20 minutes or until golden and toothpick inserted in centers comes out clean.
  4. Remove muffins from pan and let cool on wire rack. Serve warm if desired.

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