Jalapeño Popper Cornbread Muffins
These jalapeño popper cornbread muffins are stuffed with cream cheese and jalapenos, and topped with cheddar. They are the most delicious chili accompaniment!
Servings: 10
Calories: 240kcal
Ingredients
- ⅔ cup all purpose flour (83 g)
- ¼ cup granulated sugar (50 g)
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup cornmeal
- ½ cup wheat germ
- 1 cup buttermilk
- ¼ cup vegetable oil
- 1 egg
- 2 jalapeños (seeded and diced finely)
- 10 teaspoon cream cheese (light or regular)
- ½ cup cheddar cheese (shredded)
Instructions
- Pre-heat oven to 375°F. Grease a standard muffin tray and set aside.
- In a large bowl, combine the flour, sugar, salt, baking soda, cornmeal and wheat germ.
- In a separate medium bowl, beat eggs. Mix in the buttermilk and oil, and mix into the dry ingredients. Fold in the jalapeños.
- Spoon batter into muffin try until ⅓ of the way full. Press a spoonful {1-1.5 tsp} of cream cheese into the batter, and cover with additional batter until muffin cavities are ⅔ of the way full.
- Sprinkle tops with cheddar cheese.
- Bake for 12-15 minutes, until baked through. Cool in pan for 10 minutes, then using a knife to loosen edges, remove muffins.
- Best served warm.
Nutrition
Serving: 1muffin | Calories: 240kcal | Carbohydrates: 28g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 255mg | Potassium: 169mg | Fiber: 3g | Sugar: 7g | Vitamin A: 216IU | Vitamin C: 3mg | Calcium: 79mg | Iron: 1mg