Cheesy Jalapeño Corn Muffins
Print Category Corn Thematic No thematic Source Crisco Evaluation
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Ingredient
- Crisco® Original No-Stick Cooking Spray
- 1 cup Pillsbury BEST® All Purpose Flour
- 1 cup Martha White® Yellow Corn Meal
- 2 tablespoons sugar
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup buttermilk
- 1/2 cup Crisco® Pure Corn Oil
- 2 large eggs, lightly beaten
- 1 (4 oz.) can chopped green chilies, well drained
- OR 1 fresh jalapeños, finely chopped
- 3/4 cup shredded Cheddar cheese
Preparation
- HEAT oven to 400ºF. Coat 12 muffin cups with no-stick cooking spray.
- 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 cheese. Spoon evenly into prepared muffin cups.
- BAKE 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes on wire rack. Remove muffins from pan. Serve warm.
Cook commentary
12 muffins
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