Jalapeno Cheddar Muffins
Created by KittenCal on November 22, 2011
- Servings: 12
- Prep Time: 10m
- Cook Time: 18-22m
- Recipe #2949
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 2 tablespoons sugar
- 1 tablespoon baking powder (yes 1 tablespoon!)
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1 large egg
- 1/2 cup milk
- 1/4 cup sour cream (do not use fat-free sour cream)
- 3/4 cup shredded cheddar cheese (or can use a Mexi blend)
- 2/3 cup chopped roasted sweet red peppers (pat dry using paper towels)
- 1 (4 ounce) can diced jalapeno peppers, drained (can use less)
How to Make
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Step 1: Preheat oven to 350 degrees F. Set oven rack to second-lowest position. Grease 12 regular-size muffin tins.
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Step 2: In a large bowl combine the first six ingredients. In another bowl whisk the egg with milk and sour cream; stir into dry ingredients just until moistened. Fold in the cheese, red peppers and jalapenos.
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Step 3: Divide the batter into muffin tins filling about fill three-fourths full with batter; bake for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutritional Facts
- Serving Size: 1 (67.4 g)
- Calories 162.3
- Total Fat - 6.1 g
- Saturated Fat - 2.7 g
- Cholesterol - 32.9 mg
- Sodium - 200.1 mg
- Total Carbohydrate - 19 g
- Dietary Fiber - 1.4 g
- Sugars - 0.5 g
- Protein - 7.6 g
- Calcium - 77.4 mg
- Iron - 0.9 mg
- Vitamin C - 3.6 mg
- Thiamin - 0.1 mg