Home Contact Sitemap Checkout



* APOLOGIES. ORDERING SUSPENDED FOR NOW. SUPPLY CHAIN ISSUES causing stock shortages. Updates posted here. 
Contact Account


Print This Page

Jalapeno Cheddar Cornbread Muffins

Nutrition Facts Canadian

Nutrition Facts Canadian
Valeur Nutritive
1 Muffin 86g Total Servings: 15

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories
200
Fat / Lipides
12 g
18%
Saturated / Saturé
5 g
25%
+ Trans / Trans
0g
Cholesterol / Cholestérol
55mg
18%
Sodium / Sodium
370mg
15%
Carbohydrate / Glucides
11g
3%
Fibre / Fibres
1g
4%
Sugars / Sucres
1g
Protein / Protéines
8g

15%
Vitamin A / Vitamine A
2%
Vitamin C / Vitamine C
15%
Calcium / Calcium
2%
Iron / Fer
2%
Niacin / Niacine
2%
Thiamine / Thiamine
7%
Riboflavin / Riboflavine
7%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts US
Per 1 Muffin 86g Total Servings: 15

Amount Per Serving
Calories
200
Calories from Fat
108
% Daily Value *
Total Fat
12 g
18%
Saturated Fat
5 g
25%
+ Trans
0g
Cholesterol
55mg
18%
Sodium
370mg
15%
Total Carbohydrates
11g
3%
Fiber
1g
4%
Sugars
1g
Protein
8g

Vitamin A 15% • Vitamin C 2%
Calcium 15% • Iron 2%
Thiamine 2% • Riboflavin 5%
Niacin 2% • Folate 5%
* Based on a 2000 calorie diet


Prep time

10 mins
Cook time

30 mins
Total time

40 mins

Ingredients  

2 large eggs (112 g)

¼ cup vegetable oil (45 g)

1 cup buttermilk (225 g)

1½ cups shredded sharp cheddar cheese - reserve ½ cup  (380 g)

1 can 10 oz cream style corn (283 g)

⅓ cup pickled jalapenos - chopped (45 g)

¾ cup cornmeal (91 g)

¾ cup Kinnikinnick All Purpose Flour Blend (106 g)

2 tsp baking powder (6 g)

½ tsp baking soda (2 g)

¼ tsp salt (1 g)

Optional: jalapeno rings for garnish

Directions

  1. Preheat oven to 350°F (176°C). lightly grease two muffin tins (24 spaces) and set aside.
  2. Combine Kinnikinnick All Purpose Flour Blend, baking soda, baking powder, cornmeal and salt. Set aside.
  3. In a separate bowl, mix together eggs, buttermilk and oil.
  4. Add corn, jalapenos and 1 cup cheese to liquid mixture. Mix until combined.
  5. Slowly add dry mixture to liquid mixture. Mix thoroughly for 2 - 3 minutes.
  6. Divide batter into prepared muffin tin.
  7. Top with reserved shredded cheese. Garnish with optional jalapeno ring.
  8. Bake in preheated oven for 30 - 35 minutes until edges are golden brown and muffin bounces back when you press it.
  9. Remove from oven and cool on wire rack.

Yields 15 muffins

 

Stock up your pantry

All Purpose Flour Blend Retail Bulk

It's better in bulk. Gluten-free All Purpose Flour you can use as one-to-one replacement for regular flour in your favourite recipes. Perfect for gluten-free breads, desserts and savoury dishes. Keep a box handy in the pantry. And keep your old cookbooks. VEGAN.
Weight: 4 x 454g/ 16oz.
Gross Wt 2.13 Kg, 4.69 lbs

All Purpose Flour Blend

Customers say it's the best gluten-free flour you can find. Use as one-to-one replacement for regular flour in your favourite recipes for bread, desserts, sweets & savoury. Keep your old cookbooks. VEGAN. OUT OF STOCK
Weight: 454g/ 16oz
Qty/Pkg: By Wt.