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Jalapeno Corn Muffins

1 cup yellow cornmeal
1/2 cup flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup shredded Cheddar cheese (4 oz.)
3 fresh jalapeno peppers, seeded and minced
2 large eggs
1 cup buttermilk 1/4 cup corn oil

Preheat oven to 425 degrees. Grease one 12-cup muffin pan and put the muffin pan in oven to heat.

In medium bowl, combine the cornmeal, flour, baking powder, baking soda and salt. Whisk gently or stir to mix very well. Stir in cheese and jalapeno peppers tossing to mix throughly.

In another medium bow, beat the eggs throughly then add the buttermilk and oil, mixing well.

Add egg mixture to cornmeal mixture and stir to combine. Spoon batter into heated muffin pan.

Put back in oven and bake until muffins are golden brown on top, about 15 to 20 minutes.

Remove from oven and immediately turn muffins out on to plate.


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