Jalapeño Pepper Jack Cornbread Muffins
Prep time: 15 minutes
Cook time: 20 to 25 minutes
Servings: 12 muffins
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups Mariani Original Walnutmilk
1 large egg, lightly beaten
4 tablespoons unsalted butter, melted
1 cup pepper jack cheese, grated
1 cup fresh corn cut off a cob or frozen
2 jalapeños, minced
Preheat your oven to 400 degrees. Lightly grease and line a 12 cup muffin tin with paper liners and set aside.
In a large mixing bowl, combine and sift together the cornmeal, flour, sugar, baking powder and salt in a large mixing bowl. Stir in Mariani Walnutmilk, egg and melted butter, and mix until combined. Gently fold in cheese, corn and minced jalapeño to the batter.
Scoop batter into the muffin tin using a 1/3 cup measure or ice cream scoop to evenly distribute the batter among the 12 wells.
Bake muffins until golden brown and a toothpick inserted in the center of the muffins comes out clean, 20 to 25 minutes. Let muffins cool briefly in the tin before transferring to a cooling rack or serving tray.
Nutritional Analysis Per Serving:
Calories: 177, Fat: 8g, Saturated Fat: 4g, Trans Fat: 0g, MUFA: 1g, PUFA: 1g, Cholesterol: 36mg, Sodium: 187mg, Potassium: 61mg, Carbohydrates: 21g, Fiber: 2g, Sugar: 3g, Protein: 5g, Vitamin A: 11%, Vitamin C: 23%, Calcium: 11%, Iron: 2%