Jalapeno Corn Cheddar Muffins Recipe
Ingredients
| All-purpose flour - 1 1/4 cups unbleached, | ||
| Yellow corn meal - 1 cup | ||
| Baking powder | 2 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Sugar | 2 Tablespoon | |
| Cheddar - 1 1/2 cups grated and packed | ||
| Jalapenos | 2 | |
| Scallions | 3 | |
| Fresh corn - 2 ears, kernels removed, or | ||
| Corn kernels | 1 1/2 Cup (16 tbs), frozen | |
| Eggs | 2 | |
| Unsalted butter | 2 Tablespoon, melted | |
| Buttermilk - cup | ||
Directions
GETTING READY
1. Heat the oven to 400°F.
MAKING
2. In a large bowl, mix the flour, corn meal, baking powder, baking soda, salt and sugar well.
3. Add and thoroughly combine the Cheddar, jalapenos, scallions, and corn.
4. In another large bowl, beat the eggs and add the butter and buttermilk.
5. Into the wet ingredients stir the dry ingredients such that the dry ingredients are just moistened.
6. Lightly butter muffin tins, fill them two-thirds full with the batter and bake the muffins for 20 minutes or until the muffins are lightly golden.
SERVING
7. Serve warm with beverages or as a snack.
1. Heat the oven to 400°F.
MAKING
2. In a large bowl, mix the flour, corn meal, baking powder, baking soda, salt and sugar well.
3. Add and thoroughly combine the Cheddar, jalapenos, scallions, and corn.
4. In another large bowl, beat the eggs and add the butter and buttermilk.
5. Into the wet ingredients stir the dry ingredients such that the dry ingredients are just moistened.
6. Lightly butter muffin tins, fill them two-thirds full with the batter and bake the muffins for 20 minutes or until the muffins are lightly golden.
SERVING
7. Serve warm with beverages or as a snack.
Chef
