Thursday, March 5, 2015

Jalapeño Cheddar Parmesan Cornbread Muffins

Jalapeño Cheddar Parmesan Cornbread Muffins: Savory Sweet and Satisfying

I have to admit these muffins are not quite as good as my Jalapeño Cheddar Cornbread Muffins. They are not as spicy, in fact the only spice I got from these muffins is when I bit into the jalapeño on top.

However these muffins, came out in a nice muffins form, unlike my other jalapeño cornbread muffins and I love the jalapeño slice on top, such a nice touch.

The worst thing bout these muffins is they only make 11..... 11. The fact that they only make 11 and not 12 drives me nuts. I tried to spread the batter out to make 12, but then the muffins would of been too short. So 11 muffins I made. Oh well, even though they only made 11, they still tasted good.

Jalapeño Cheddar Parmesan Cornbread Muffins

Ingredients:

  • 1 cup all purpose flour
  • 1 cup cornmeal
  • 1 tablespoon baking powder
  • black pepper, to taste
  • 6 tablespoons unsalted butter, melted and slightly cooled
  • 1 cup buttermilk
  • 2 tablespoons honey
  • 2 large eggs
  • 3 jalapeños
  • 1/2 cup grated parmesan cheese, plus more for topping
  • 1/2 cup shredded sharp cheddar cheese, plus more for topping

Directions:

  1. Take the jalapeños and slice until you have 11 slices, then carefully remove the seeds.
  2. Take the remaining jalapeños and seed them and dice them.
  3. Preheat oven to 400º F. Spray 11 spots of a muffin tin with cooking spray and set aside.
  4. In a large bowl combine the flour, cornmeal, baking powder and pepper.
  5. In another large bowl whisk together the buttermilk, honey and eggs. Slowly whisk in the melted butter.
  6. Pour the wet ingredients over dry ingredients and stir just until combined.
  7. Add in the jalapeños, parmesan and cheddar cheeses. Gently mix.
  8. Divide batter evenly between the 11 spots in the prepared muffin tin.
  9. Place 1 jalapeño slice on each muffin and slightly push down into the batter.
  10. Top with additional parmesan and cheddar cheese.
  11. Bake for 12-15 minutes or until and inserted toothpick comes out clean. Remove the muffins from muffin tin and cool on a cooling rack.
Enjoy!!!

Serves: 11
Calories: 238
Total Fat: 12.8g
   Saturated: 0.8g
   Polyunsaturated: 0.8g
   Monounsaturated: 3.6g
   Trans: 0g
Cholesterol: 71.4mg
Sodium: 408.6mg
Potassium: 111.1mg
Total Carbs: 22.2g
   Dietary Fiber: 1.7g
   Sugars: 4.5g
Protein: 8.9g
Vitamin A: 8.3%
Vitamin C: 0.4%
Calcium: 20.3%
Iron: 7.1%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Damn Delicious.
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