cheesy-jalapeno-corn-muffins

Cheesy Jalapeño Corn Muffins

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Prep Time:
10 min

Cook Time:
15 Min

Servings:
12 Servings

Difficulty:
Easy

Prep Time:
10 min

Cook Time:
15 Min

Servings:
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

  1. HEAT oven to 400ºF. Coat 12 muffin C. with no-stick cooking spray.
  2. 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.
  3. 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.

Nutrition

Serving size
(1 muffin)

  • Calories 260
  • Calories from Fat130g
  • Total Fat 15g
  • Saturated Fat 4g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 50mg
  • Sodium 400mg
  • Potassium 0mg
  • Total Carbohydrates 50g
  • Dietary Fiber 1g
  • Sugars 4g
  • Protein 7g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet

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