Jalapeño Pepper Jack Cornbread Muffins

CornMuffins.png

Prep time: 15 minutes
Cook time: 20 to 25 minutes
Servings: 12 muffins

INGREDIENTS

  • 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

INSTRUCTIONS

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  1. Preheat your oven to 400 degrees. Lightly grease and line a 12 cup muffin tin with paper liners and set aside.

  2. 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.

  3. 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.

  4. 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%

Yield: 12 muffinsPin it

Jalapeño Pepper Jack Cornbread Muffins

prep time: 15 minscook time: 20 to 25 minstotal time: 35 to 40 mins

ingredients:

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups 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

instructions

  1. Preheat your oven to 400°F. Lightly grease and line a 12 cup muffin tin with paper liners and set aside.
  2. In a larg mixing bowl, combine and sift together the cornmeal, flour, sugar, baking powder and salt in a large mixing bowl. Stir in the Walnutmilk, egg and melted butter, and mix until combined. Gently fold in cheese, corn and minced jalapeño to the batter.
  3. Scoop batter into the muffin tin using a ⅓ cup measure or ice cream scoop to evenly distribute the batter among the 12 wells.
  4. 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.

Calories

177

Fat

8g

Sat. Fat

4g

Carbs

21g

Protein

5g

Sugar

3g

Trans Fat

0g

MUFA

1g

PUFA

1g

Cholesterol

36mg

Sodium

187mg

Potassium

61mg

Fiber

2g

Vitamin A

11%

Vitamin C

23%

Calcium

11%

Iron

2%
Created using The Recipes Generator
Heather Orr-Martinez