Email to Buny      

Corn: Jalapeno Jack Corn Muffins

Source of Recipe

Pillsbury Holiday Parties 12/99


List of Ingredients

3/4 cup milk
1/2 cup buttermilk
2 tablespoons margarine or butter -- melted
1 egg
1 1/2 cups pillsbury best all purpose flour
1/2 cup yellow cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 ounces jalapeno monterey jack cheese
cut into 12 (3/4-inch) cubes


Recipe

Heat oven to 425ºF. Spray 12 muffin cups with nonstick cooking spray, or line with paper baking cups and spray paper cups. In medium bowl, combine milk, buttermilk, margarine and egg; blend well. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, cornmeal, sugar, baking powder, baking soda and salt; mix well.

Push dry ingredients to sides of bowl to form well in center. Add milk mixture; stir just until dry ingredients are moistened. Spoon batter evenly into sprayed muffin cups, filling each 2/3 to 3/4 full. Press I cheese cube into center of each. Bake at 425ºF. for 10 to 15 minutes or until golden brown and firm to the touch. Immediately remove muffins from pan. Cool slightly. Serve warm. 12 muffins.