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Jalapeño Cheddar Muffins with Peach Filling

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Pillsbury Kitchens
Updated Sep 11, 2014
Bake-Off® Contest 46, 2013
Amy Siegel
Clifton, New Jersey
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Sweet peaches and hot peppers partner in homemade cheesy muffins.

Jalapeño Cheddar Muffins with Peach Filling

  • Prep Time 20 min
  • Total 60 min
  • Ingredients 7
  • Servings 12
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Ingredients

  • 1 1/4 cups buttermilk
  • 1 egg
  • 1/2 cup Crisco® Pure Canola Oil
  • 2 cups Pillsbury BEST® Self-Rising Flour
  • 1/2 cup shredded Cheddar cheese (2 oz)
  • 5 teaspoons chopped jalapeños, drained (from 12-oz jar)
  • 1/4 cup peach preserves

Instructions

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

Nutrition

210 Calories
12g Total Fat
4g Protein
21g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
210
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
2g
11%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
340mg
14%
Potassium
80mg
2%
Total Carbohydrate
21g
7%
Dietary Fiber
0g
0%
Sugars
2g
Protein
4g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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