Jalapeno and cornbread muffins

INGREDIENTS

• 1 cup cornmeal
• 1 cup all-purpose flour
• 2 tbsp granulated sugar
• 4 tsp baking powder
• ¼ tsp salt
• ½ tsp cayenne pepper
• 1 cup plain yogurt
• 4 ounces butter
• 1 egg
• ½ cup jalapeño peppers
• ½ oz cooking spray

TOOLS

• 1 microwave
• 1 knife
• 1 fork
• 1 mixing bowl
• 1 oven
• 1 muffin tin
• 1 whisk
• 1 spatula
• 1 colander
• 2 bowls

Put butter in a bowl and microwave it on low heat for 1 minute until it melts.

Rinse and drain jalapeno peppers in a colander.

Chop drained jalapeno peppers.

Crack the egg in a bowl and beat it with a fork.

Combine cornmeal, all-purpose flour, granulated sugar, baking powder, salt, and cayenne pepper in a bowl with a whisk. Add in plain yogurt, melted butter, and the beaten egg. Whisk for 2 minutes, add chopped jalapeno peppers and mix with a spatula to get a jalapeno pepper mixture.

Preheat the oven to 400°F for 12-15 minutes.

Spray a muffin tin with cooking spray. Divide the jalapeno pepper mixture evenly among the 12 muffin cups. Put the muffin tin in the oven, bake for 25 minutes to get jalapeno and cornbread muffins.

It’s ready to be served !