Appetizer for 12

Jalapeño Cornbread Muffins

Name: Jalapeño Cornbread Muffins
Total time: 30 min
Yield: 12 servings
Cuisine: Southern
Ingredients: 3 tbsp melted butter; 1/3 cup pumpkin puree or unsweetened applesauce; 1/4 cup honey; 1/4 cup raw or granulated sugar; 1 large egg; 1 cup low-fat buttermilk; 1 cup cornmeal; 1 cup gluten-free flour blend; 1/2 tsp salt; 1/2 tsp baking soda; 2 jalapeños

$1.67for 430 minServes 12

These gluten-free cornmeal muffins mix jalapeños, buttermilk, and pumpkin puree before baking until firm and lightly browned.

Jalapeño Cornbread Muffins with its ingredients

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Butter, 1.5 oz$0.40/oz typical	1.5 oz	$0.60Typical price
	Canned pumpkin, 2.75 oz$0.14/oz typical	2.75 oz	$0.40Typical price
	Eggs, 1$0.30 each typical	1	$0.30Typical price
	Buttermilk, 8.5 oz$0.05/oz typical	8.5 oz	$0.43Typical price
	Cornmeal, 5 oz$0.08/oz typical	5 oz	$0.40Typical price
	Poblano and other fresh chiles, 2$0.60 each typical	2	$1.20Typical price
Total for the servings shown		$5.00

Swaps

Swap butter for margarine and vegan butterabout $0.15/oz less at typical prices

Pantry staples you likely have

Honey or maple syrupSugar and brown sugarFlourBaking powder and soda

Not included in the cost.

30 minstart to table
Easydifficulty
12servings as written
$typical cost tier

Southern Vegetarian Budget Appetizers Side dishes Snacks Game day Back to school

Typical price

$0.42 per serving$1.67 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

3 tbsp melted butter
1/3 cup pumpkin puree or unsweetened applesauce
1/4 cup honey
1/4 cup raw or granulated sugar
1 large egg
1 cup low-fat buttermilk
1 cup cornmeal
1 cup gluten-free flour blend
1/2 tsp salt
1/2 tsp baking soda
2 jalapeños

Steps

Heat the oven to 400 F and oil a 12-cup muffin pan.
Stir the melted butter, pumpkin puree, honey, sugar, egg, and buttermilk in a large bowl.
Mix in the cornmeal, gluten-free flour, salt, and baking soda until just combined.
Fold in the chopped jalapeños and divide the batter among the muffin cups.
Bake for 15 to 18 minutes, until the tops are lightly browned and the centers are firm.
Cool the muffins in the pan for 5 minutes.