Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Cheesy Jalapeno Jack Corn Muffins

StarStarStarStarHalf star

Your rating

Cheesy Jalapeno Jack Corn Muffins

Moist, fluffy and cheesy. Recommend this recipe to everyone who loves corn bread or corn bread muffins!

 

Yield

12 servings

Prep

18 min

Cook

26 min

Ready

45 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 cup cornmeal
Camera
1 cup all-purpose flour
Camera
2 teaspoons baking powder
Camera
½ teaspoon baking soda
Camera
1 ½ tablespoons honey
or sugar
Camera
1 teaspoon salt
Camera
1 cup buttermilk
Camera
2 large eggs
lightly beaten
Camera
4 tablespoons butter, unsalted
melted
Camera
1 ¼ cups monterey jack cheese
shredded, or pepper jack cheese
Camera
2 each jalapeño pepper
seeded and diced
* Camera
1 each jalapeño pepper
cut into 12 slices
* Camera

Ingredients

Amount Measure Ingredient Features
237 ml cornmeal
Camera
237 ml all-purpose flour
Camera
1E+1 ml baking powder
Camera
2.5 ml baking soda
Camera
23 ml honey
or sugar
Camera
5 ml salt
Camera
237 ml buttermilk
Camera
2 large eggs
lightly beaten
Camera
6E+1 ml butter, unsalted
melted
Camera
296 ml monterey jack cheese
shredded, or pepper jack cheese
Camera
2 each jalapeño pepper
seeded and diced
* Camera
1 each jalapeño pepper
cut into 12 slices
* Camera

Directions

Preheat the oven to 400℉ (200℃).

Coat muffin tin with cooking spray or line with papper cups or silicon muffin cups.

Whisk together the cornmeal, flour, baking powder, baking soda, sugar and salt in a large bowl.

In a separate bowl, add the buttermilk, eggs, butter, cheese and diced jalapeno peppers, whisk until well blend.

Pour the wet ingredients into the dry ingredients and mix until all ingredients are well combined.

Put the batter into the prepared muffin tin, filling ⅔ of the each cup.

Add a slice of jalapeno on top of each muffin.

Bake until golden with a wooden stick inserted in the center comes out clean, 25 to 30 minutes.

Transfer on a wire rack, and allow to cool in the tin for about 10 minutes.

Remove muffins on the wire rack and let cool completely or serve warm.



* not incl. in nutrient facts Arrow up button

Comments


Qian

Who said muffins have to be sweet? I am a big fan of corn and jalapenos but never thought would make muffins with them together. Here they are. The muffin is light, creamy, little savory and kick in it, and NO NEED TO WORRY ABOUT THE SURGAR AND FAT!!

RecipeDiva

YUMMY! Just the right amount of spice. LOVED them! Maybe combine the two recipes? adding the corn like in the other one?

happyzhangbo

Good idea, mix in some fresh or frozen corn, which adds some extra texture in the muffin, would be good too!

 

 

Nutrition Facts

Serving Size 69g (2.4 oz)
Amount per Serving
Calories 18044% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 57mg 19%
Sodium 320mg 13%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 4%
Sugars g
Protein 13g
Vitamin A 5% Vitamin C 0%
Calcium 13% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe