Jalapeño-Cheddar Cornbread Muffins
Recipe - Welcome
Jalapeño-Cheddar Cornbread Muffins
0
Servings12
Cook Time40 Minutes
Calories368
Ingredients
2 cups all purpose flour
2 cups yellow cornmeal
2 Tbs baking powder
1 tsp salt
1/2 tsp black pepper
1 1/2 cups whole milk
2 sticks unsalted butter, melted
1/4 cup Nature Nate’s® Honey
2 large eggs
3/4 cup cheddar cheese, grated
1/3 cup jalapeños, finely chopped
1 jalapeño, sliced paper thin
Directions
- Preheat oven to 400° F. Spray a 12-cup muffin pan with nonstick spray. In a bowl, combine the flour, cornmeal, baking powder, salt and pepper. Stir to combine. Add milk, melted butter, honey, eggs, cheese and chopped jalapeños. Stir together until all ingredients are incorporated. Scoop the batter into muffin cups. Fill each cup about 3/4 full. Top muffins with jalapeño slices. Bake for 20 to 25 minutes or until the tops are crisp and a toothpick comes out clean. Let cool slightly, and twist the muffin tops to remove from the pan.
Nutritional Information
Calories: 368, Fat: 20 g (12 g Saturated Fat), Cholesterol: 79 mg, Sodium: 301 mg, Carbohydrates: 41 g, Fiber: 2 g, Protein: 8 g.
0 minutes
Prep Time
40 minutes
Cook Time
12
Servings
368
Calories
Shop Ingredients
Makes 12 servings
Brookshire's All-Purpose Flour - 2 Pound
$1.59$0.80/lb
Brookshire's Cornmeal, Yellow - 2 Pound
$1.49$0.75/lb
LouAna Coconut Oil, Liquid - 16 Ounce
$11.99$0.75/oz
Brookshire's Iodized Salt - 26 Ounce
$0.99$0.04/oz
Brookshire's Black Pepper, Ground - 3.1 Ounce
$3.59 was $3.99$1.16/oz
Brookshire's Whole Milk - 0.5 Gallon
$2.29$4.58/gal
Brookshire's Unsalted Butter, 4 Quarters - 4 Each
$5.49 was $5.99$1.37 each
Nature Nate's Honey Co. Honey, Raw & Unfiltered, 100% Pure - 16 Ounce
$9.49 was $9.99$0.59/oz
Brookshire's Large Eggs - 12 Each
$2.78$0.23 each
Brookshire's Shredded Mild Cheddar Cheese - 32 Ounce
$7.99$0.25/oz
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Nutritional Information
Calories: 368, Fat: 20 g (12 g Saturated Fat), Cholesterol: 79 mg, Sodium: 301 mg, Carbohydrates: 41 g, Fiber: 2 g, Protein: 8 g.
Directions
- Preheat oven to 400° F. Spray a 12-cup muffin pan with nonstick spray. In a bowl, combine the flour, cornmeal, baking powder, salt and pepper. Stir to combine. Add milk, melted butter, honey, eggs, cheese and chopped jalapeños. Stir together until all ingredients are incorporated. Scoop the batter into muffin cups. Fill each cup about 3/4 full. Top muffins with jalapeño slices. Bake for 20 to 25 minutes or until the tops are crisp and a toothpick comes out clean. Let cool slightly, and twist the muffin tops to remove from the pan.