Pepper Jack Cheese Muffins Food

JALAPENO-JACK CORN MUFFINS

Jalapeno-Jack Corn Muffins image

Provided by Food Network Kitchen

Categories dessert

Time 40m

Yield 12 muffins

Number Of Ingredients 12

Ingredients

1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons sugar
1 teaspoon salt
1 cup buttermilk
2 eggs, lightly beaten
1/4 cup melted unsalted butter
1 cup shredded Jack
2 jalapeno peppers, diced
1 jalapeno pepper, cut in 12 slices

Steps:

Preheat the oven to 400 degrees F. Spray muffin tin with non-stick spray. In a large bowl, combine the cornmeal, flour, baking powder, baking soda, sugar and salt. In another bowl, whisk together the buttermilk, eggs, butter, cheese and diced jalapeno peppers. Add the wet ingredients to the dry ingredients and stir the batter until all ingredients are thoroughly incorporated. Divide the batter into the prepared muffin pan, filling 2/3 of the way full. Place a jalapeno slice on top of each muffin. Bake until golden, about 25 minutes.

MEXICAN CORNBREAD MUFFINS

Mexican Cornbread Muffins image

Moist and cheesy, and with just the right amount of spice, this Mexican Cornbread Muffin recipe makes enough to serve a crowd!

Provided by Sheila Thigpen

Categories Bread

Time 35m

Number Of Ingredients 10

Ingredients

3 cups self-rising corn meal mix
3 tablespoons sugar
1 teaspoon salt
1 large onion (chopped)
2 jalapeño peppers (diced)
1 1/2 cups sharp cheddar cheese (grated)
1 15 oz. can cream style corn
1/2 cup canola oil
1 cup milk
3 large eggs (lightly beaten)

Steps:

Preheat the oven to 400 degrees. Generously spray two 12-cup muffin tins with cooking spray; set aside. (Do not use paper liners.)
In a large bowl, stir together the corn meal, jalapeño peppers, onion, sugar, salt, and cheese.
In another bowl, break three eggs and beat lightly with a whisk. Add the corn, milk, and canola oil and stir. Add this mixture all at once to the dry ingredients and stir until the dry ingredients are just moistened. Do not over mix!
Evenly divide the batter among the muffin tins.
Bake for 20 minutes or until golden brown. Cool 1-2 minutes before removing from the muffin tins.
Serve immediately or place in ziplock bags when cool and freeze to use later.

Nutrition Facts : ServingSize 1 g, Calories 150 kcal, Carbohydrate 16 g, Protein 4 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 31 mg, Sodium 367 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 6 g

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