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Jalapeño Jack Corn Muffins

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By Pillsbury Kitchens
Updated Sep 2, 2010
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Bake these savory muffins made with cornmeal and jalapeño cheese – a delicious bread recipe.

Jalapeño Jack Corn Muffins

  • Prep Time 30 min
  • Total 8 hr 30 min
  • Ingredients 11
  • Servings 12
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Ingredients

  • 3/4 cup milk
  • 1/2 cup buttermilk
  • 2 tablespoons margarine or butter, melted
  • 1 egg
  • 1 1/2 cups all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 oz jalapeño Monterey Jack cheese, cut into 12 (3/4-inch) cubes

Instructions

  • Step 
    1
    Heat oven to 425°F. Spray 12 regular-size muffin cups with cooking spray, or line with paper baking cups and spray paper cups.
  • Step 
    2
    In medium bowl, mix milk, buttermilk, margarine and egg; blend well.
  • Step 
    3
    In large bowl, mix flour, cornmeal, sugar, baking powder, baking soda and salt.
  • Step 
    4
    Push dry ingredients aside to form well in center. Add milk mixture; stir just until dry ingredients are moistened. Spoon batter evenly into muffin cups, filling each 2/3 to 3/4 full. Press 1 cheese cube into center of each.
  • Step 
    5
    Bake 10 to 15 minutes or until golden brown and firm to the touch. Immediately remove muffins from pan. Cool slightly. Serve warm.

Nutrition

140 Calories
5g Total Fat
5g Protein
20g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Muffin
Calories
140
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
3g
14%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
320mg
13%
Potassium
80mg
2%
Total Carbohydrate
20g
7%
Dietary Fiber
0g
0%
Sugars
3g
Protein
5g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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