Directions:
- In a bowl, mix flour, cornmeal, sugar, baking powder, and salt. In another bowl, beat eggs to blend with buttermilk and 1/4 cup butter. Pour liquids into flour mixture and stir just until evenly moistened.
- Spoon half the batter equally into 12 buttered 2 1/2-inch muffin cups. Top each portion with 2 teaspoons habanero or jalapeño jelly. Fill cups equally with remaining batter.
- Bake in a 400° oven until muffins spring back when lightly pressed in center and are lightly browned, 20 to 25 minutes. Serve hot or cool.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2121.39 Kcal (8882 kJ) | ||
| Calories from fat | 1037.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 115.31g | 177% | |
|---|---|---|---|
| Cholesterol | 642.71mg | 214% | |
| Sodium | 2888.09mg | 120% | |
| Potassium | 2243.03mg | 48% | |
| Total Carbs | 228.8g | 76% | |
| Sugars | 33.88g | 136% | |
| Dietary Fiber | 12.54g | 50% | |
| Protein | 43.74g | 87% | |
| Vitamin C | 13mg | 22% | |
| Vitamin A | 1.1mg | 38% | |
| Iron | 7.9mg | 44% | |
| Calcium | 933.8mg | 93% | |
| Amount Per 100 g | |||
| Calories | 247.63 Kcal (1037 kJ) | ||
| Calories from fat | 121.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.46g | 177% | |
|---|---|---|---|
| Cholesterol | 75.02mg | 214% | |
| Sodium | 337.13mg | 120% | |
| Potassium | 261.83mg | 48% | |
| Total Carbs | 26.71g | 76% | |
| Sugars | 3.96g | 136% | |
| Dietary Fiber | 1.46g | 50% | |
| Protein | 5.11g | 87% | |
| Vitamin C | 1.5mg | 22% | |
| Vitamin A | 0.1mg | 38% | |
| Iron | 0.9mg | 44% | |
| Calcium | 109mg | 93% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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