Category: side
Yield: 12 muffins
Calories/serving: 200
Preparation time: 25 minutes
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Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup white sugar
- 1 tablespoon baking powder
- 1/2 teaspoon table salt
- 2 eggs
- 1 cup 1% milk
- 1/4 cup vegetable oil
- 1/2 cup sour cream
- 1 cup marble cheese, shredded
- 2 jalapenos, finely diced
Directions
Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin or line with muffin papers.
In a large mixing bowl, combine 1 cup cornmeal, 1 cup all-purpose flour, 1/4 cup white sugar, 1 tablespoon baking powder, and 1/2 teaspoon table salt. Mix well to distribute the baking powder and salt evenly.
In another bowl, beat 2 eggs lightly. Stir in 1 cup 1% milk, 1/4 cup vegetable oil, and 1/2 cup sour cream until well combined.
Pour the wet ingredients into the dry ingredients. Stir just until the dry ingredients are moistened, being careful not to overmix.
Fold in 1 cup shredded marble cheese and 2 finely diced jalapenos into the batter.
Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and place it on a wire cooling rack. Let the muffins cool in the tin for 5 minutes, then remove them from the tin and let them cool completely on the wire rack.
Serve the Jalapeno Marble Cheese Cornbread Muffins warm or at room temperature as a delicious side to your meal.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup white sugar
- 1 tablespoon baking powder
- 1/2 teaspoon table salt
- 2 eggs
- 1 cup 1% milk
- 1/4 cup vegetable oil
- 1/2 cup sour cream
- 1 cup marble cheese, shredded
- 2 jalapenos, finely diced
Category: side
Yield: 12 muffins
Calories/serving: 200
Preparation time: 25 minutes
Sign up for free and start generating your own personalized recipes!
Directions
Preheat the oven to 400°F (200°C). Grease a 12-cup muffin tin or line with muffin papers.
In a large mixing bowl, combine 1 cup cornmeal, 1 cup all-purpose flour, 1/4 cup white sugar, 1 tablespoon baking powder, and 1/2 teaspoon table salt. Mix well to distribute the baking powder and salt evenly.
In another bowl, beat 2 eggs lightly. Stir in 1 cup 1% milk, 1/4 cup vegetable oil, and 1/2 cup sour cream until well combined.
Pour the wet ingredients into the dry ingredients. Stir just until the dry ingredients are moistened, being careful not to overmix.
Fold in 1 cup shredded marble cheese and 2 finely diced jalapenos into the batter.
Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and place it on a wire cooling rack. Let the muffins cool in the tin for 5 minutes, then remove them from the tin and let them cool completely on the wire rack.
Serve the Jalapeno Marble Cheese Cornbread Muffins warm or at room temperature as a delicious side to your meal.
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