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Prep 30min
Total8hr30min
Ingredients11
Servings12
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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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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.
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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.
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