Description
Delicious Cheddar Jalapeño Corn Muffins with a perfect blend of cheesy goodness and a spicy kick.
Ingredients
Scale
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 cup shredded cheddar cheese
- 1/2 cup diced jalapeños (fresh or pickled)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the cornmeal, flour, baking powder, and salt. Whisk until well mixed.
- In another bowl, whisk together the milk, vegetable oil, and egg until blended smoothly.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the cheddar cheese and jalapeños.
- Grease a muffin tin or line it with paper liners. Fill each cup about two-thirds full with the batter. Bake for 15-20 minutes or until a toothpick comes out clean.
Notes
- Store muffins in an airtight container at room temperature for up to three days.
- For longer storage, place them in the refrigerator.
- To freeze, wrap muffins tightly in plastic wrap and place in a freezer bag.
- Reheat in the microwave for 20-30 seconds or warm in the oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 1g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
Keywords: Cheddar, Jalapeño, Corn Muffins, Baking, Vegetarian