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Jalapeno Cheddar Cornbread Muffins

Nutrition Facts Canadian

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

Cholesterol / Cholestérol

55mg

18%

Sodium / Sodium

370mg

15%

Carbohydrate / Glucides

11g

Fibre / Fibres

Sugars / Sucres

Protein / Protéines

15%

Vitamin A / Vitamine A

Vitamin C / Vitamine C

15%

Calcium / Calcium

Iron / Fer

Niacin / Niacine

Thiamine / Thiamine

Riboflavin / Riboflavine

Folate / Folate

* Based on a 2000 calorie diet

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

Cholesterol

55mg

18%

Sodium

370mg

15%

Total Carbohydrates

11g

Fiber

Sugars

Protein

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

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

Yields 15 muffins