Jalapeño Jack Corn Muffins

Bake these savory muffins made with cornmeal and jalapeño cheese – a delicious bread recipe.

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Servings 12

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ingredients 11
Prep Time 30 min
Total Time 8 hr 30 min

Ingredients

3/4: cup milk

1/2: cup buttermilk

2: tablespoons margarine or butter, melted

1: egg

1 1/2: cups all-purpose flour

1/2: cup yellow cornmeal

1: tablespoon sugar

2: teaspoons baking powder

1/2: teaspoon baking soda

1/2: teaspoon salt

3: oz jalapeño Monterey Jack cheese, cut into 12 (3/4-inch) cubes

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Directions

1 Heat oven to 425°F. Spray 12 regular-size muffin cups with cooking spray, or line with paper baking cups and spray paper cups.
2 In medium bowl, mix milk, buttermilk, margarine and egg; blend well.
3 In large bowl, mix flour, cornmeal, sugar, baking powder, baking soda and salt.
4 Push dry ingredients aside to form well in center. Add milk mixture; stir just until dry ingredients are moistened. Spoon batter evenly into muffin cups, filling each 2/3 to 3/4 full. Press 1 cheese cube into center of each.
5 Bake 10 to 15 minutes or until golden brown and firm to the touch. Immediately remove muffins from pan. Cool slightly. Serve warm.