Amy Siegel
Clifton, New Jersey
Jalapeño Cheddar Muffins with Peach Filling
Sweet peaches and hot peppers partner in homemade cheesy muffins.
Jalapeño Cheddar Muffins with Peach Filling
- Prep Time 20 min
- Total 60 min
- Ingredients 7
- Servings 12
Ingredients
- 1 1/4 cups buttermilk
- 1 egg
- 1/2 cup Crisco® Pure Canola Oil
- 2 cups Pillsbury BEST® Self-Rising Flour
- 1/2 cup shredded Cheddar cheese (2 oz)
- 5 teaspoons chopped jalapeños, drained (from 12-oz jar)
- 1/4 cup peach preserves
Instructions
-
Step1Heat oven to 400°F. Place paper baking cups in each of 12 regular-size muffin cups. Spray lightly with Crisco® Original No-Stick Cooking Spray.
-
Step2In large bowl, beat buttermilk and egg with wire whisk. Beat in oil until well blended. Add flour; stir until moistened. Fold in cheese and 3 teaspoons of the jalapeños until blended.
-
Step3In small bowl, mix preserves and remaining 2 teaspoons jalapeños.
-
Step4Spoon about 2 tablespoons batter in each cup. Place 1 teaspoon preserves mixture in center of each. Top evenly with remaining batter.
-
Step5Bake 23 to 26 minutes or until golden brown. Cool in pan 5 minutes; remove to cooling rack. Cool 10 minutes. Serve warm.
Nutrition
210
Calories
12g
Total Fat
4g
Protein
21g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 210
- Calories from Fat
- 110
- Total Fat
- 12g
- 18%
- Saturated Fat
- 2g
- 11%
- Trans Fat
- 0g
- Cholesterol
- 25mg
- 8%
- Sodium
- 340mg
- 14%
- Potassium
- 80mg
- 2%
- Total Carbohydrate
- 21g
- 7%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 2g
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 2%
- 2%
- Vitamin C
- 0%
- 0%
- Calcium
- 15%
- 15%
- Iron
- 6%
- 6%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;Carbohydrate Choice
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