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Ingredients Jump to Instructions ↓

  1. 3/4 cup milk

  2. 1/2 cup buttermilk

  3. 2 tablespoons margarine or butter, melted

  4. 1 egg

  5. 1 1/2 cups all-purpose flour

  6. 1/2 cup yellow cornmeal

  7. 1 tablespoon sugar

  8. 2 teaspoons baking powder

  9. 1/2 teaspoon baking soda

  10. 1/2 teaspoon salt

  11. 3 oz jalapeño Monterey Jack cheese, cut into 12 (3/4-inch) cubes

Instructions Jump to Ingredients ↑

  1. Heat oven to 425°F. Spray 12 regular-size muffin cups with cooking spray, or line with paper baking cups and spray paper cups.

  2. In medium bowl, mix milk, buttermilk, margarine and egg; blend well.

  3. In large bowl, mix flour, cornmeal, sugar, baking powder, baking soda and salt.

  4. Push dry ingredients aside to form well in center. Add milk mixture; stir just until dry ingredients are moistened. Spoon batter evenly into muffin cups, filling each 2/3 to 3/4 full. Press 1 cheese cube into center of each.

  5. Bake 10 to 15 minutes or until golden brown and firm to the touch. Immediately remove muffins from pan. Cool slightly. Serve warm.

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