Jalapeno Cheese Muffins Recipes

Steps:

• In a large bowl, mix flour, baking powder, baking soda, sugar and salt. Add cheese and onion and mix with a fork.
• Whisk yoghurt, melted butter, eggs and jalapeno together. Add to dry ingredients. Stir until evenly moistened.
• Bake in lined muffin cups at 400 F for 15 minute.
• Delicious on it's own or with cream cheese.

Steps:

• Preheat the oven to 350 degrees F.
• Sift flour, cornmeal, sugar, baking powder, baking soda and salt together in a large bowl. Combine buttermilk, Cheddar, Monterey Jack, jalapenos, green onions, egg, cilantro and melted butter in a medium bowl. Fold wet ingredients into dry ingredients with a rubber spatula until just combined. (Do not overmix.)
• Spray a muffin tin with cooking spray. Evenly fill 6 muffin cups to the top. Bake for 20 minutes.

Steps:

• For the batter and filling: Preheat the oven to 400 degrees F.
• In a large bowl, add the cornbread mix. In a medium bowl, whisk the milk, paprika, bacon, eggs, scallions and lime zest. Fold the egg mixture into the cornbread mix. Let rest 5 minutes.
• In a 12-cup muffin tin lined with muffin liners, divide half of the batter among all 12 cups. Then add the mozzarella in an even layer and top each with a piece of pepper jack. Gently press down to make everything even. Pour over the remaining batter and spread evenly. Bake until the tops are golden, about 20 minutes.
• For the glaze: Meanwhile, in a small pot, add the jelly, lime juice, butter and a splash of water. Heat until the mixture begins to simmer.
• Remove the muffins from the oven and immediately pour a spoonful of the glaze over the top of each. Serve warm.

Steps:

• Preheat the oven to 350°F.
• Place the corn on a baking sheet and roast in the oven for 15 minutes, until the kernels have toasty brown spots. Set aside to cool.
• Line a plate with paper towels.
• Cook the bacon in a frying pan over medium heat, stirring occasionally, until the fat has been rendered and the edges are golden brown, 6 to 8 minutes. Using a slotted spoon, transfer the bacon to the paper towels to drain. Set aside.
• Coat a muffin pan with cooking spray and set aside.
• Put the flour, granulated sugar, cornmeal, milk powder, baking powder, and salt in a large bowl and mix to combine. Make a well in the center and add the eggs, oil, and water; mix until well incorporated.
• Add the corn, cheese, jalapeño, and chives; mix gently just until incorporated.
• Spoon a scant 75g (⅓ cup) of batter into each muffin cup. Sprinkle the tops with additional cheese and the bacon.
• Bake the muffins until golden brown around the edges and a cake tester or toothpick inserted in the center comes out clean, about 20 minutes, rotating the pan after 10 minutes to ensure even baking. Remove the muffins from the pan and cool completely on a cooling rack. Serve immediately or store in an airtight container at room temperature for 1 day (or in the refrigerator for up to 3 days).

Steps:

• Heat oven to 400 degrees. Put 2 tablespoons butter in a skillet over medium heat. Add corn kernels and jalapeño and cook gently for 2 minutes. Season with salt and pepper and set aside. Melt 4 tablespoons butter in a separate pan.
• Mix together flour, cornmeal, baking powder, baking soda and 1 teaspoon kosher salt. Beat in eggs and buttermilk to make a thick batter. Add corn kernels and jalapeño, as well as the melted butter from the separate pan, then stir in grated cheese.
• Butter miniature muffin tins and fill with about 1 1/2 tablespoons batter per muffin. Bake for 10 minutes, until golden.

Steps:

• Preheat oven to 400°F.
• Spray muffin tins with butter flavor cooking spray.
• combine the eggs,buttermilk,and melted butter in a bowl.
• In another large bowl Combine all the dry ingredients and whisk together to blend.
• Add the shredded Cheddar and the corn kernels to the dry ingredients.
• Add the wet ingredients and mix gently, until everything is moist (do not over mix).
• Divide the batter evenly between the 24 muffins. It should be about 3/4 of the way full.
• place a thin slice of jalapeño on the top of each muffin and bake for about 25 minutes or until brown.