Cheesy Jalapeño Corn Muffins
Prep Time 10 min
Cook Time 15 Min
Servings 12
Difficulty Easy
Ingredients
- Crisco® Original No-Stick Cooking Spray
- 1 cup all-purpose flour
- 1 cup yellow corn meal
- 2 tbsps. sugar
- 2 1/2 tsps. baking powder
- 3/4 tsp. salt
- 1 cup buttermilk
- 1/2 cup Crisco® Pure Canola Oil
- 2 large eggs
- 1 (4 oz.) can chopped green chilies, well drained
- 1 fresh jalapeños
- 1 1/2 cups shredded Cheddar cheese, divided
Directions
- Step 1
HEAT oven to 400ºF. Coat 12 muffin cups with no-stick cooking spray.
- Step 2
COMBINE flour, cornmeal, sugar, baking powder and salt in large bowl. Stir together buttermilk, oil, eggs and chilies in medium bowl. Add to dry ingredients. Stir to combine. Stir in 1 cup cheese. Spoon evenly into prepared muffin cups.
- Step 3
BAKE 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove from oven and immediately sprinkle with remaining 1/2 cup cheese. Cool 5 minutes on wire rack. Remove muffins from pan. Serve warm.
Serving size
(1 muffin)
- Calories 260
- Calories from Fat130g
- Total Fat 15g
- Saturated Fat 4g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 50mg
- Sodium 400mg
- Potassium 0mg
- Total Carbohydrates 50g
- Dietary Fiber 1g
- Sugars 4g
- Protein 7g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet