Cheddar Jalapeno Corn Muffins
Cheddar Jalapeno Corn Muffins
Serves:
12 muffins
Prep Time:
5 minutes
Cooking Time:
15 minutes
Ingredients
- ½ cup butter; melted
- 1/4 cup oil canola or vegetable
- 2 tablespoons honey; melted
- 3 tablespoons sugar
- 1 whole egg
- 1 cup milk; whole or reduced-fat
- ½ teaspoon baking soda
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 cup cornmeal
- Pinch salt
- 1 jalapeño; seeded and diced
- 1 cup sharp cheddar cheese; shredded
- ½ cup Love Corn Hot & Spicy Snacks, roughly chopped
Instructions
- Preheat the oven to 350°F. First, whisk the melted butter, oil, honey, and sugar in a bowl until combined. Next, stir in the egg and the milk.
- Add baking soda, baking powder, flour, cornmeal, and salt to the bowl and mix just until combined. Do not over-mix.
- Next, fold in the diced jalapeños, shredded cheddar cheese and Love Corn Hot & Spicy Snacks until just combined.
- Transfer the mixed jalapeño cheddar cornbread batter into a muffin tin lined with cupcake liners or grease with nonstick spray or melted butter.
- Bake the cornbread muffins for 15-18 minutes or until golden brown. Remove the muffins from the oven and allow them to cool.