Jalapeño Cheddar Muffins with Peach Filling

(1)
  1 reviews
  • 20 min prep time
  • 60 min total time
  • 7 ingredients
  • 12 servings

Ingredients

1 1/4
cups buttermilk
1
egg
1/2
cup Crisco® Pure Canola Oil
2
cups Pillsbury BEST® Self-Rising Flour
1/2
cup shredded Cheddar cheese (2 oz)
5
teaspoons chopped jalapeños, drained (from 12-oz jar)
1/4
cup peach preserves

Directions

  1. 1 Heat oven to 400°F. Place paper baking cups in each of 12 regular-size muffin cups. Spray lightly with Crisco® Original No-Stick Cooking Spray.
  2. 2 In large bowl, beat buttermilk and egg with wire whisk. Beat in oil until well blended. Add flour; stir until moistened. Fold in cheese and 3 teaspoons of the jalapeños until blended.
  3. 3 In small bowl, mix preserves and remaining 2 teaspoons jalapeños.
  4. 4 Spoon about 2 tablespoons batter in each cup. Place 1 teaspoon preserves mixture in center of each. Top evenly with remaining batter.
  5. 5 Bake 23 to 26 minutes or until golden brown. Cool in pan 5 minutes; remove to cooling rack. Cool 10 minutes. Serve warm.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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