Cheesy Jalapeno Corn Muffins |
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Prep Time: 12 Minutes Cook Time: 20 Minutes |
Ready In: 32 Minutes Servings: 6 |
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A cheesier version. Serve along side steaming bowls of chili. Ingredients:
nonstick cooking spray |
1 cup all-purpose flour |
1 cup yellow cornmeal |
2 tablespoons sugar |
2 1/2 teaspoons baking powder |
3/4 teaspoon salt |
1 cup buttermilk |
1/2 cup canola oil or 1/2 cup vegetable oil |
2 large eggs, lightly beaten |
1 (4 ounce) can chopped green chilies, well drained (or 1 fresh jalapenos finely chopped) |
1 1/2 cups shredded cheddar cheese, divided |
Directions:
1. Preheat oven to 400ºF. Coat a 12 cup muffin tin with no-stick cooking spray.
2. Combine flour, cornmeal, sugar, baking powder and salt in large bowl. Stir together buttermilk, oil, eggs and chilies in medium bowl. Add to dry ingredients. Stir to combine. Stir in 1 cup cheese. Spoon evenly into prepared muffin cups.
3. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove from oven and immediately sprinkle with remaining 1/2 cup cheese. Cool 5 minutes on wire rack. Remove muffins from pan. Serve warm.
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