Jalapeño Jack Corn Muffins

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

(0)
1 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 30 min
  • total time 8 hr 30 min
  • ingredients 11
  • servings 12
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

EXPERT TIPS

toggle

Expert Tips

Buttermilk is acidic, and baking soda is alkaline. The reaction of these two ingredients provides leavening in this recipe.

It is important not to overmix quick breads and muffins; overmixed batter produces tough baked goods with peaked tops.

Bake these muffins early in the day and let them stand, loosely covered, at room temperature. Reheat them at 375°F for 5 to 7 minutes.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Muffin
Calories
140
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
3g,
3%
Trans Fat
0g
0%
),
Cholesterol
30mg
30%;
Sodium
320mg
320%;
Total Carbohydrate
20g
20%
(Dietary Fiber
0g
0%
  Sugars
3g
3%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
15%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.