Jalapeno-Jack Corn Muffins
Serves: 2
Irma Bergnaum
1 January 1970
Based on User reviews:
53
Spice
52
Sweetness
44
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Yellow Cornmeal1 cup
All-Purpose Flour2 tsps
Baking Powder1 tsp
Baking Soda2 tbsps
Sugar1 tsp
Salt1 cup
Buttermilk1 cup
Unsalted Butter (melted)1 cup
Jack (shredded)Directions:
1
Preheat the oven to 400 degrees F
2
Spray muffin tin with non-stick spray
3
In a large bowl, combine the cornmeal, flour, baking powder, baking soda, sugar and salt
4
In another bowl, whisk together the buttermilk, eggs, butter, cheese and diced jalapeno peppers
5
Add the wet ingredients to the dry ingredients and stir the batter until all ingredients are thoroughly incorporated
6
Divide the batter into the prepared muffin pan, filling 2/3 of the way full
7
Place a jalapeno slice on top of each muffin
8
Bake until golden, about 25 minutes