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5
from 1 vote
Jalapeño Cheddar Cornbread Muffins
Spicy jalapeño cheddar cornbread muffins make a great snack but also make a great option if you are looking for what to serve with chilli
Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Total Time
40
minutes
mins
Course:
Snack
Cuisine:
American
Servings:
10
Calories:
244
kcal
Author:
Janice Lawandi
Equipment
Muffin pan
3-¼ oz scoop
OXO balloon whisk
Box grater
Ingredients
250
mL
buttermilk (1 % fat)
room temperature
2
large egg(s)
room temperature
40
grams
honey
125
grams
bleached all-purpose flour
160
grams
fine cornmeal
10
mL
baking powder
1.25
mL
baking soda
2.5
mL
Diamond Crystal fine kosher salt
2
jalapeño peppers
finely chopped
120
grams
shredded cheddar cheese
plus extra for garnishing
57
grams
unsalted butter
melted
1
jalapeño peppers
cut into little rings for garnish
Metric
-
US Customary
Instructions
Preheat the oven to 350°F (175 °C) and grease a 12-cup muffin pan. Set aside.
In a medium bowl with a spout (or large liquid cup measurer), whisk together the buttermilk, eggs, and honey. Set aside.
In a large bowl, whisk together the flour, cornmeal, baking powder/soda, and salt.
Add the diced jalapeño peppers and the shredded cheese to the bowl with the dry ingredient and stir them together.
Pour the wet ingredients and the melted butter into the bowl with the dry ingredients and stir (or whisk) them together til the batter is smooth.
Divide the batter among the greased muffin pans and top with a sprinkling of grated cheese and a ring or two of hot pepper.
Bake for about 20 minutes.
Nutrition
Calories:
244
kcal
|
Carbohydrates:
28
g
|
Protein:
8
g
|
Fat:
12
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.2
g
|
Cholesterol:
60
mg
|
Sodium:
258
mg
|
Potassium:
268
mg
|
Fiber:
2
g
|
Sugar:
6
g
|
Vitamin A:
481
IU
|
Vitamin C:
19
mg
|
Calcium:
169
mg
|
Iron:
1
mg