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Jalapeno Corn Bread Muffins

Serves: 24
Total Calories: 98

Ingredients

1 3/4 cups yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup milk sour or dairy buttermilk
2 eggs
1 cup Cheddar cheese grated
1/3 cup vegetable oil
1 cup cream style corn
1 tablespoon jalapeño pepper minced
2 tablespoons green bell peppers minced
1 onion small, minced

Directions:

Heat oven to 400° F. Combine all ingredients. Pour into 2 hot 12-cup greased muffin pans (or line with paper baking cups) to 2/3 full. Bake for 30 minutes or until golden brown.

Nutritional Facts:

Serves: 24
Total Calories: 98
Calories from Fat: 47

This Jalapeno Corn Bread Muffins recipe is from the Recipes for Summer Days Cookbook. Download this Cookbook today.


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