4.3 from 6 votes
Cheesy jalapeño corn muffins
These cheesy jalapeño corn muffins are as perfect as an easy side dish as they are for a grab-and-go breakfast and make excellent snacks.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
12
Calories:
254 kcal
Course:
Breakfast, Baked Goods, Brunch
Cuisine:
American
Ingredients
- 2½ cups flour
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp sugar
- 1 tsp paprika
- ½ cup butter melted
- 2 cups milk
- 2 egg
- 1 cup cheddar cheese grated
- 1½ cups corn
- 1-2 jalapeños finely chopped (depending on how spicy you want the muffins)
Instructions
- Pre-heat the oven to 180ºC/350°F and grease a 12-hole muffin pan generously (alternatively line with muffin cases).
- In a large bowl, combine the flour, baking powder, salt, sugar and paprika and mix well.
- Whisk together the wet ingredients then pour into the dry and mix until just combined.
- Add the corn, jalapeno and cheese and mix well.
- Fill the muffin tin/cases with batter and place in the oven.
- Bake for 20-30 minutes until golden brown and a skewer inserted comes out clean.
- Remove from the oven and allow to cool for 5 minutes before removing from the muffin pan and cooling completely on a wire rack.
Cup of Yum
Nutrition Information
Calories
254kcal
(13%)
Carbohydrates
26g
(9%)
Protein
9g
(18%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Cholesterol
58mg
(19%)
Sodium
349mg
(15%)
Potassium
184mg
(4%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
634IU
(13%)
Vitamin C
6mg
(7%)
Calcium
142mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 254
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 26g | 9% |
| Protein | 9g | 18% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 58mg | 19% |
| Sodium | 349mg | 15% |
| Potassium | 184mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 634IU | 13% |
| Vitamin C | 6mg | 7% |
| Calcium | 142mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.