Thanksgiving

Monterey Jack Jalapeno Corn Muffins

Name: Monterey Jack Jalapeno Corn Muffins
Yield: 9 jumbo muffins
Ingredients: 1-3/4 cups all-purpose flour; 1-1/2 cups yellow cornmeal; 1 tablespoon granulated sugar; 1 tablespoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1-1/2 cups Monterey Jack cheese; 1/3 cup jalapeno; 6 tablespoons butter, melted; 1-3/4 cups buttermilk; 2 Eggs

Buttermilk and Monterey Jack cheese balances out the spicy Jalapeño in the cornmeal and flour muffins. Loaded with sass, these jumbo muffins are great served for breakfast, as a side dish, appetizer or snack.

Skill Level:: Beginner

Yield:: 9 jumbo muffins

Ingredients

1-3/4 cups all-purpose flour
1-1/2 cups yellow cornmeal
1 tablespoon granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1-1/2 cups Monterey Jack cheese
1/3 cup jalapeno
6 tablespoons butter, melted
1-3/4 cups buttermilk
2 Eggs

Instructions

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- Preheat oven to 400°F. Prepare 9-cup jumbo muffin pan with vegetable pan spray.
- In large bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda and salt. Stir in jalapenos and 1 cup cheese.
- In medium bowl, combine butter, buttermilk and eggs; whisk until combined. Add buttermilk mixture to cornmeal mixture and mix until just combined. Divide mixture evenly into prepared pans. Sprinkle evenly with remaining 1/2 cup cheese.
- Bake 23-25 minutes or until golden brown around edges. Cool in pan on cooling grid 5 minutes.

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