Cheddar & Jalapeno Corn Bread Muffins Recipe
Great for breakfast, lunch or dinner!
Ingredients
- 1 cup corn meal
- 3/4 cup self-rising flour
- pinch of salt
- 1 egg beaten
- 1/4 cup whole milk
- 1/2 jalapeno pepper (remove stem and seeds) diced finely
- 1-1/2 cup cheddar cheese shredded
Directions
- Pre Heat Oven 425 F
- Using a 24 count non stick muffin tin pan
- In a mixing bowl add all ingredients stir gently after adding each (do not over mix batter)
- scoop batter into each well
- place into the oven and bake 16 minutes or until golden brown
- Serve and enjoy!
- Betcha can't eat just one!!!
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 44g | |
| Recipe makes 12 servings | |
| Calories 142 | |
| Calories from Fat 49 | 35% |
| Total Fat 5.53g | 7% |
| Saturated Fat 3.23g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 208mg | 9% |
| Potassium 57mg | 2% |
| Total Carbs 16.76g | 4% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.62g | 0% |
| Protein 5.88g | 9% |
