Jalapeño Cheddar Jack Corn Muffins
For Thanksgiving I always make some kind of cornbread. These muffins are spicy and sweet and so delicious! They are the perfect accompaniment to a Thanksgiving meal.
Jalapeno Cheddar Jack Corn Muffins
A spicy and sweet muffin!
Ingredients
- 1 cup Corn Meal
- 1 cup AP Flour
- 1 tsp Salt
- 3 tsp Baking Powder
- 1/4 cup Sugar
- 1 Egg
- 1 cup Buttermilk
- 1/4 cup Neutral Oil (Canola, Veg, or Avocado)
- 2 tsp Garlic Powder
- 2 Jalapeños, seeded and minced
- 1 1/2 cups Shredded Cheddar Jack
Instructions
- To a bowl, add egg, buttermilk and oil. Whisk until combined.
- To the same bowl, add corn meal, flour, salt, garlic powder, sugar and baking powder. Using a spatula, fold the dry ingredients into the wet. Do not over mix.
- Add in the minced jalapeño and cheddar cheese. Fold in with a spatula until well combined.
- If you want to make the parchment paper liners, cut 5×5 squares. Using a glass push the parchment paper into each muffin well.
- Preheat the oven to 400℉.
- Line a muffin tin with parchment squares and using a 3 oz cookie scoop, scoop equal portions of batter into each well. Top with more shredded cheddar and a jalapeño slice.
- Bake at 400℉ for 30-35 mins or until a knife comes out clean.
