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Cheesy jalapeño corn muffins
These cheesy jalapeño corn muffins are as perfect as an easy side dish as they are for a grab-and-go breakfast and make excellent snacks.
Course
Breakfast, Brunch, muffins
Cuisine
American
Keyword
corn muffins, Corn muffins recipe, jalapeño corn muffins
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
12
Calories
254
kcal
Author
Alida Ryder
Ingredients
2½
cups
flour
1
tsp
baking powder
1
tsp
salt
2
tsp
sugar
1
tsp
paprika
½
cup
melted butter
2
cups
milk
2
eggs
1
cup
cheddar
grated
1½
cups
corn
1-2
jalapeños
finely chopped (depending on how spicy you want the muffins)
Instructions
Pre-heat the oven to 180ºC/350°F and grease a 12-hole muffin pan generously (alternatively line with muffin cases).
In a large bowl, combine the flour, baking powder, salt, sugar and paprika and mix well.
Whisk together the wet ingredients then pour into the dry and mix until just combined.
Add the corn, jalapeno and cheese and mix well.
Fill the muffin tin/cases with batter and place in the oven.
Bake for 20-30 minutes until golden brown and a skewer inserted comes out clean.
Remove from the oven and allow to cool for 5 minutes before removing from the muffin pan and cooling completely on a wire rack.
Nutrition
Calories:
254
kcal
|
Carbohydrates:
26
g
|
Protein:
9
g
|
Fat:
13
g
|
Saturated Fat:
7
g
|
Cholesterol:
58
mg
|
Sodium:
349
mg
|
Potassium:
184
mg
|
Fiber:
4
g
|
Sugar:
4
g
|
Vitamin A:
634
IU
|
Vitamin C:
6
mg
|
Calcium:
142
mg
|
Iron:
2
mg