Jalapeno Cheddar Parmesan Corn Muffin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 11
Ingredients
1 cup all-purpose flour 1 cup cornmeal 1 tablespoon baking powder Kosher salt and freshly ground black pepper, to taste 6 tablespoons unsalted butter, melted 1 cup buttermilk 2 tablespoons honey 2 large eggs 1 jalapeno, seeded and diced, plus more for topping 1/2 cup grated Parmesan, plus more for topping 1/2 cup shredded cheddar, plus more for topping
mix dry and wet seperatly - them combine. yjen add cheese and peppers. bake at 400 for 14 minutes
Serving Size: makes 11 ice cream scoop muffins
Number of Servings: 11
Recipe submitted by SparkPeople user TAMTAM87.
Serving Size: makes 11 ice cream scoop muffins
Number of Servings: 11
Recipe submitted by SparkPeople user TAMTAM87.
Nutritional Info Amount Per Serving
- Calories: 228.9
- Total Fat: 12.4 g
- Cholesterol: 59.3 mg
- Sodium: 421.5 mg
- Total Carbs: 24.0 g
- Dietary Fiber: 1.4 g
- Protein: 10.8 g
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