Side Pannel
Jalapeno Corn Muffins
Jalapeno Corn Muffins
- Recipe Submitted by ADMIN on 09/26/2007
Category: Quick Breads
Ingredients List
- 2 tb Shortening
- 1/4 c Butter, softened
- 1/4 c Sugar
- 2 lg Eggs
- 1/4 c Buttermilk
- 2 tb Jalapeno peppers, minced
- 1/2 c Kernel corn
- 1/2 c Monterey jack cheese, grated
- 1/2 c Cheddar cheese, grated
- 1/2 c All-purpose flour
- 1/2 c Yellow cornmeal, or white
- -cornmeal
- 1 ts Baking powder
- 1/2 ts Salt
Directions
1. Preheat oven to 375F. Generously grease a muffin pan.
2. In a medium-size bowl, cream shortening, butter and sugar until smooth.
3. In a separate bowl, whisk the eggs and buttermilk together
4. Slowly add the egg and milk mixture to the creamed butter mixture;
continue to mix until combined well.
5. Add the jalapeno pepper corn and cheeses; mix well.
6. In a separate bowl, combine the flour cornmeal, baking powder and salt.
7. Slowly add the dry ingredients to the wet ingredients and blend together
well.
8. Pour into prepared muffin pans, filling three quarters full. Bake in
preheated oven about 18 minutes.
9. Serve warm with butter.
Makes 10 to 12 muffins
2. In a medium-size bowl, cream shortening, butter and sugar until smooth.
3. In a separate bowl, whisk the eggs and buttermilk together
4. Slowly add the egg and milk mixture to the creamed butter mixture;
continue to mix until combined well.
5. Add the jalapeno pepper corn and cheeses; mix well.
6. In a separate bowl, combine the flour cornmeal, baking powder and salt.
7. Slowly add the dry ingredients to the wet ingredients and blend together
well.
8. Pour into prepared muffin pans, filling three quarters full. Bake in
preheated oven about 18 minutes.
9. Serve warm with butter.
Makes 10 to 12 muffins
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