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Jalapeno Corn Cheddar Muffins

chef.julissa's picture
Ingredients
  Unbleached all purpose flour 1 1⁄4 Cup (20 tbs)
  Yellow corn meal 1 Cup (16 tbs)
  Baking powder 2 Teaspoon
  Baking soda 1 Teaspoon
  Salt 1 Teaspoon
  Sugar 2 Tablespoon
  Grated cheddar cheese 1 1⁄2 Cup (24 tbs), packed
  Jalapenos 2 , seeded and finely chopped
  Scallions 3 , trimmed and finely chopped
  Ears of corn 2 , kernels removed
  Frozen corn kernel 1 1⁄2 Cup (24 tbs), thawed
  Eggs 2
  Unsalted butter 3 Tablespoon, melted (1 Tablespoon Extra For Buttering The Tins)
  Buttermilk 1 Cup (16 tbs)
Directions

GETTING READY
1. Heat the oven to 400°F.

MAKING
2. In a large bowl, mix the flour, corn meal, baking powder, baking soda, salt and sugar well.
3. Add and thoroughly combine the Cheddar, jalapenos, scallions, and corn.
4. In another large bowl, beat the eggs and add the butter and buttermilk.
5. Into the wet ingredients stir the dry ingredients such that the dry ingredients are just moistened.
6. Lightly butter muffin tins, fill them two-thirds full with the batter and bake the muffins for 20 minutes or until the muffins are lightly golden.

SERVING
7. Serve warm with beverages or as a snack.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Snack
Method: 
Baked
Ingredient: 
Cheese
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
6

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