Jalapeño Cornbread Muffins with Cream Cheese Filling燎
Ingredients
1 large jalapeño
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 large egg, lightly beaten
4 tablespoons unsalted butter, melted
4 ounces sharp cheddar cheese, grated 1 cup
Instructions
Arrange a rack in the middle of the oven and heat to 400F. Lightly butter or line a standard 12-cup muffin tin with muffin liners 9 cups for large muffins or all the cups for smaller muffins; set aside. Cut the jalapeño in half lengthwise and scrape out seeds. Thinly slice the pepper crosswise into half-moons.
Place the cornmeal, flour, sugar, baking powder, and salt in a large bowl and whisk to combine. Stir in the milk, egg, and melted butter. Add the cheese and the jalapeño reserving a few slivers of pepper to garnish the tops of the muffins and fold to combine.
Divide the batter between the 9 or 12 muffin wells. Top each muffins with a sliver or two of jalapeño.
Bake the muffins until golden-brown and a tester inserted in the center of the muffins comes out clean, 15
to 20 minutes. Let cool briefly in the tin before removing and serving.
Enjoy
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