How To Make Jalapeño And Cheese Cornbread Muffins
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How To Make Jalapeño And Cheese Cornbread Muffins
Jalapeño and Cheese Cornbread Muffins Recipe. Scrumptious cheese muffins with a subtle bite. They are delicious eaten warm with a little butter and can be served as a snack at any time of the day. Enjoy our Jalapeño and Cheese Cornbread Muffins recipe.
- Prep:
- 20m
- Cook:
- 20m
- Total:
- 40m
- Serves:
- 4 to 6
- Temp:
- 200° c - 390° f
Step 1: You will need
- 180 g plain flour
- 280 g cornmeal
- 1 tbsp baking powder
- Half tsp bicarbonate of soda
- Half tsp salt
- 220 ml milk
- 1 tbsp vinegar
- 2 eggs, whisked
- 1 tbsp jalapeño pepper, deseeded and finely chopped, or other fresh chilli pepper
- 150 g cheddar cheese, grated
- 2 tbsp vegetable oil
- 1 bowl for combining ingredients
- 1 sieve
- 2 12 cup mini muffin baking tins, oiled
- 1 balloon hand whisk
- 1 spatula
- 1 spoon
Step 2: Preheat the oven
Start by preheating the oven ready to bake the muffins. Set the temperature at 200ºC (400ºF) gas mark 6.
Step 3: Combine the dry ingredients
Sift the flour into the bowl, then add the cornmeal, baking powder, bicarbonate of soda and salt.
Step 4: Add more ingredients
Pour in the milk, followed by the vinegar and finally add the egg. Using the balloon whisk, vigorously stir the ingredients together until smooth.
Step 5: Add the remaining ingredients
Finally, add the cheese, vegetable oil and the jalapeño pepper and combine everything thoroughly.
Step 6: Put mix inot tins
Spoon the muffin mixture into the tins - put a generous dollop of the mixture into each cup. It's not necessary to smooth them over as this is a fairly rustic recipe.
Step 7: Bake
Place both tins on the same rack in the centre of the oven and bake for 20 minutes
Step 8: Serve
When golden brown, take the muffins out of the oven and leave them to cool down only slightly before serving.
They are delicious eaten warm with a little butter and can be served as a snack at any time of the day.