Ingredients
-
2
-
2
-
4
-
1
-
5
-
2
-
2
-
4
-
1/2
-
10
-
1/3
-
4
-
1 - 2
-
-
Directions
Jalapeno-Cheddar Corn Muffins, A delightful sweet-spicy treat They will freeze well Great with a meal, a snack, even breakfast They’re wonderful with honey butter, These are very tasty! I did everything as outlined This does make a lot–not 12, more like 24! Thanks!, I’m not one for baking but this was incredibly easy to make It has a great taste and I will make it again Thanks for the recipe I made mine in a cast iron pan instead of in muffin tins, worked great too
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Steps
|
1
Done
|
Preheat Oven to 400f. |
|
2
Done
|
Spray Muffin Tins With Butter Flavor Cooking Spray. |
|
3
Done
|
Combine the Eggs,Buttermilk,and Melted Butter in a Bowl. |
|
4
Done
|
in Another Large Bowl Combine All the Dry Ingredients and Whisk Together to Blend. |
|
5
Done
|
Add the Shredded Cheddar and the Corn Kernels to the Dry Ingredients. |
|
6
Done
|
Add the Wet Ingredients and Mix Gently, Until Everything Is Moist (do not Over Mix). |
|
7
Done
|
Divide the Batter Evenly Between the 24 Muffins. It Should Be About 3/4 of the Way Full. |
|
8
Done
|
Place a Thin Slice of Jalapeo on the Top of Each Muffin and Bake For About 25 Minutes or Until Brown. |
