Jalapeño Cheddar Muffins with Peach Filling

Sweet peaches and hot peppers partner in homemade cheesy muffins. ...MORE+ LESS-

Bake-Off® Contest 46, 2013

Clifton, New Jersey

1 1/4

cups buttermilk

egg

1/2

cup Crisco® Pure Canola Oil

cups Pillsbury BEST® Self-Rising Flour

1/2

cup shredded Cheddar cheese (2 oz)

teaspoons chopped jalapeños, drained (from 12-oz jar)

1/4

cup peach preserves

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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.
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.
3

In small bowl, mix preserves and remaining 2 teaspoons jalapeños.
4

Spoon about 2 tablespoons batter in each cup. Place 1 teaspoon preserves mixture in center of each. Top evenly with remaining batter.
5

Bake 23 to 26 minutes or until golden brown. Cool in pan 5 minutes; remove to cooling rack. Cool 10 minutes. Serve warm.