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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

 

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