Jalapeño Cheddar Cheese Corn Muffins
breakfast brunch

Jalapeño Cheddar Cheese Corn Muffins

Serve these corn muffins with chili or other Southwestern meal.
  • 10m

    prep time

  • 20m

    Cook Time

  • 193

    Calories

  • 12

    Ingredients

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Ingredients

12

(1 muffin)

Servings

  • 1 1/4 cups flour
  • 2/3 cup cornmeal
  • 3 tablespoons sugar
  • 2 tablespoons finely chopped jalapeño peppers
  • 1 tablespoon baking powder
  • 2 teaspoons McCormick Gourmet™ Southwest Seasoning
  • 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

Instructions

  • Preheat oven to 400°F. Lightly grease or line 12 muffin cups with paper baking cups. Set aside

  • Mix flour, cornmeal, sugar, jalapeño peppers, baking powder, Seasoning 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

  • Bake 15 to 20 minutes or until toothpick inserted into muffin comes out clean. Serve warm

Nutrition information (per Serving)

Reviews

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