Cheesy Jalapeño Corn Muffins
Prep Time: 10 min
Cook Time: 15 Min
Serves 12 Servings
Difficulty Easy
Ingredients
- 1 C. all-purpose flour
- 1 C. yellow corn meal
- 2 Tbsps. sugar
- 2 1/2 tsps. Clabber Girl® Baking Powder
- 3/4 tsp. salt
- 1 C. buttermilk
- 1/2 C. Crisco® Pure Canola Oil
- 2 large eggs
- 1 (4 oz.) can chopped green chilies, well drained
- OR 1 fresh jalapeños
- 1 1/2 C. shredded Cheddar cheese, divided
Directions
- HEAT oven to 400ºF. Coat 12 muffin C. with no-stick cooking spray.
- COMBINE flour, cornmeal, sugar, baking powder and salt in large bowl. Stir together buttermilk, oil, eggs and chilies in medium bowl. Add to dry ingredients. Stir to combine. Stir in 1 C. cheese. Spoon evenly into prepared muffin cups.
- BAKE 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove from oven and immediately sprinkle with remaining 1/2 C. cheese. Cool 5 minutes on wire rack. Remove muffins from pan. Serve warm.
