Jalapeño Cheddar Cheese Corn Muffins
Serve these corn muffins with chili or other Southwestern meal.
Makes 12 (1 muffin) servings.
Prep Time: 10 minutes
Cook Time: 20 minutes
1 1/4 cups flour
2/3 cup cornmeal
3 tablespoons sugar
1 to 2 tablespoons McCormick® Gourmet Collection Jalapeño Peppers, Diced
1 tablespoon baking powder
3/4 teaspoon salt
1 cup milk
1/3 cup butter, melted
1 egg
1 can (8 3/4 ounces) whole kernel corn, drained
1 cup shredded Cheddar cheese
1. Preheat oven to 400°F. Lightly grease or line 12 muffin cups with paper baking cups. Set aside.
2. Mix flour, cornmeal, sugar, jalapeño peppers, baking powder and salt in large bowl. Stir milk, butter and egg in medium bowl until well mixed. Add to flour mixture; stir just until moistened. Stir in corn and cheese. Spoon batter into prepared muffin cups, filling each cup 3/4 full.
3. Bake 15 to 20 minutes or until toothpick inserted into muffin comes out clean. Serve warm.
per serving
Calories: 193
Fat: 9 g
Carbohydrates: 23 g
Cholesterol: 41 mg
Sodium: 395 mg
Fiber: 1 g
Protein: 5 g