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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.
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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.
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3
In small bowl, mix preserves and remaining 2 teaspoons jalapeños.
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4
Spoon about 2 tablespoons batter in each cup. Place 1 teaspoon preserves mixture in center of each. Top evenly with remaining batter.
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5
Bake 23 to 26 minutes or until golden brown. Cool in pan 5 minutes; remove to cooling rack. Cool 10 minutes. Serve warm.
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