cheesy-jalapeno-corn-muffins

Cheesy Jalapeño Corn Muffins

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, Clabber Girl® 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