Jalapeño Jack Corn Muffins

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

  • 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
  • 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.
  • 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.
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