Jalapeno Cheddar Cornmeal Muffins
Jalapeno Cheddar Cornmeal Muffins
Ingredients
Dry ingredients
- 1-1/2 cups yellow cornmeal
- 1 cup whole wheat flour
- 3 tsp baking powder
- 1 tsp salt, I use Himalayan salt
- 2 large jalapeño peppers, seeded and finely chopped (save a handful to garnish)
- 1-3/4 cups grated sharp cheddar cheese (save a handful to garnish)
- 1 cup corn kernels (fresh, thawed or canned), drained well if applicable)
Wet ingredients
- 1-1/4 cups buttermilk
- 1/3 cup melted ghee (or extra-virgin olive oil)
- 1/3 cup unpasteurized honey
- 2 large eggs
Instructions
- 1
Preheat your oven to 425°F; grease and lightly coat 2-12 cup muffin pans with corn meal. Set aside.
- 2
In a large mixing bowl, combine the cornmeal, flour, baking powder and salt; mix well with a whisk until fully combined. Add the grated cheese and chopped jalapeno (save a generous handful of each to garnish the top of your muffins) as well as the corn kernels to the flour mixture. Mix delicately until well coated.
- 3
In a separate bowl, whisk together the buttermilk, melted ghee (or olive oil), honey, and eggs. Pour over reserved dry ingredients and stir delicately with a spoon until just combined.
- 4
Divide between the 24 muffin cups and sprinkle each muffin with a pinch of the reserved chopped jalapeno and grated cheese.
- 5
Bake for 15 to 17 minutes or until the top of the muffins is nicely golden and a toothpick inserted in the center comes out clean.
- 6
Allow to cool in the pan for about a minute then carefully lift the muffins from the cups with the help of a thin spatula or butter knife.
- 7
Serve warm, with a little bit of butter and a drizzle of honey, if desired.
Nutrition
Per serving (based on 24 servings)
