Jalapeno-Cheddar Corn Muffins |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 12 |
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A delightful sweet-spicy treat. They will freeze well. Great with a meal, a snack, even breakfast. They're wonderful with honey butter Ingredients:
2 cups yellow cornmeal |
2 cups all-purpose flour |
4 teaspoons baking powder |
1 teaspoon baking soda |
5 tablespoons sugar |
2 teaspoons salt |
2 cups buttermilk |
4 eggs |
1/2 cup melted butter |
10 ounces shredded sharp cheddar cheese |
1/3 cup frozen corn kernels (optional) |
4 jalapenos, minced |
1 -2 jalapeno, cut in thin slices |
Directions:
1. Preheat oven to 400°F.
2. Spray muffin tins with butter flavor cooking spray.
3. combine the eggs,buttermilk,and melted butter in a bowl.
4. In another large bowl Combine all the dry ingredients and whisk together to blend.
5. Add the shredded Cheddar and the corn kernels to the dry ingredients.
6. Add the wet ingredients and mix gently, until everything is moist (do not over mix).
7. Divide the batter evenly between the 24 muffins. It should be about 3/4 of the way full.
8. place a thin slice of jalapeño on the top of each muffin and bake for about 25 minutes or until brown.
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