Emprimir
Correo Electrónico
Add a photo
Ingredientes
- 1 1/4 cups flour
- 2/3 cup cornmeal
- 3 tablespoons sugar
- 2 tablespoon fresh Jalapeno Peppers, Diced
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 cup milk
- 1/3 cup butter, melted
- 1 egg
- 1 cup frozen whole kernel corn, thawed and drained
- 1 cup shredded Habanero cheese (change cheese, if less heat is desired)
Direcciones
- 1 1/4 cups flour
- 2/3 cup cornmeal
- 3 tablespoons sugar
- 1 to 2 tablespoons McCormick® Gourmet Collection Jalapeno Peppers, Diced
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 cup milk
- 1/3 cup butter, melted
- 1 egg
- 1 can (8 3/4 ounces) whole kernel corn, drained
- 1 cup shredded Cheddar cheese
- Directions
- 1. Preheat oven to 400°F. Lightly grease or line 12 muffin cups with paper baking cups. Set aside.
- 2. Mix flour, cornmeal, sugar, jalapeno peppers, baking powder and salt in large bowl. Stir milk, butter and egg in medium bowl until well mixed. Add to flour mixture; stir just until moistened. Stir in corn and cheese. Spoon batter into prepared muffin cups, filling each cup 3/4 full.
- 3. Bake 15 to 20 minutes or until toothpick inserted into muffin comes out clean. Serve warm.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 65g | |
| Recipe makes 12 servings | |
| Calories 162 | |
| Calories from Fat 57 | 35% |
| Total Fat 6.49g | 8% |
| Saturated Fat 3.78g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 511mg | 21% |
| Potassium 87mg | 2% |
| Total Carbs 22.85g | 6% |
| Dietary Fiber 0.9g | 3% |
| Sugars 4.74g | 3% |
| Protein 3.41g | 5% |
