Jalapeno Cheddar Corn Muffins
These savory muffins are made with fresh jalapenos and cheddar cheese for a spicy kick! The recipe is super easy, requiring only simple and inexpensive ingredients that can be found at any grocery store. This makes it possible for anyone to whip up these Jalapeno Cheddar Corn Muffins!
Servings: 12 muffins
Calories: 226cal
Cost: $3
Equipment
- Oven
- Mixing Bowls
- Measuring cups & spoons
- Muffin Tin - 21 ct.
- Cupcake wrappers
- Non-stick spray
- wooden spoon
- Ice Cream Scoop
Ingredients
- 1 cup all-purpose flour
- 1 cup corn meal
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup unsalted butter (one stick), melted
- ½ cup granulated sugar
- 1 cup buttermilk
- 1 tablespoon raw honey
- 2 large eggs
- 2 small jalapeno pepper seeded, remove ribs, and diced. Use gloves when handling.
- 1/2 cup cheddar cheese
Instructions
- Preheat oven to 375° Fahrenheit. Line a 12-count muffin tin with cupcake wrappers and spray them lightly with nonstick spray.
- In a large bowl combine the flour, corn meal, salt, and baking soda. Add in the butter, sugar, honey, and eggs, and mix to just combine. Fold in the diced pepper and cheese until just evenly distributed.
- Using an ice cream scoop fill sprayed cupcake liners with batter almost to the top of each cup.
- Bake for 15-18 minutes. Muffins will have a slightly cracked, puffy top and will feel firm to the touch. A toothpick or baking tester inserted into the center of the muffins should come out clean once done.
Notes
Nutritional values may vary and are meant to be a guide.
Nutrition
Serving: 1muffin | Calories: 226cal | Carbohydrates: 28g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 186mg | Potassium: 79mg | Fiber: 2g | Sugar: 10g | Vitamin A: 354IU | Vitamin C: 3mg | Calcium: 44mg | Iron: 1mg