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Sweet Jalapeno Mozzarella Cornbread Muffins

Ingredients
  Jalapeno 1 , deseeded, minced
  Cornmeal 1 3⁄4 Cup (28 tbs) (yellow or white)
  Flour 1 Cup (16 tbs)
  Baking powder 1 Teaspoon
  Baking soda 1 Teaspoon
  Sea salt 1 Teaspoon
  Fresh ground pepper To Taste
  Sugar 3⁄4 Cup (12 tbs)
  Mozzarella cheese 1 Cup (16 tbs), grated (or any kind of cheese you like)
  Eggs 2
  Milk 2 1⁄3 Cup (37.33 tbs)
  Chipotle chili powder 3 Dash (2-3)
  Non stick cooking spray 2 Teaspoon
Directions

GETTING READY
1. Preheat oven to 425 degree F.
2. Grease muffin cups with non stick spray, and place them on cookie sheet.

MAKING
3. In a large mixing bowl, add jalapeno, cornmeal, flour, baking powder, baking soda, salt, and black pepper. Mix well.
4. Drop sugar, and cheese. Mix to incorporate.
5. In a separate bowl, whisk eggs, and add milk in it. Give it a good whisk.
6. Pour egg mixture into the large mixing bowl, half at a time, and stir after each addition.
7. Add chipotle chili powder, and mix well.
8. Fill the prepared muffin cups with batter, about ¾ of the way up.
9. Pop muffin cups on the center rack of oven, and bake for 8-10 minutes or until when toothpick when inserted comes out clean.

SERVING
10. Serve sweet jalapeno mozzarella cornbread muffin warm.

TIPS
If you don’t like the grainy texture of cornmeal, pour egg mixture into the bowl, mix and let the batter rest for 20 minutes before you bake.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Taste: 
Savory
Method: 
Baked
Dish: 
Muffin
Ingredient: 
Corn Meal
Restriction: 
Pregnancy, High Protein
Preparation Time: 
20 Minutes
Cook Time: 
12 Minutes
Ready In: 
32 Minutes
Servings: 
6

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