Jalapeño Cheddar Corn Muffins

My husband and I are obsessed with corn muffins. We have been making so many corn muffins in the last few weeks because they are so good especially with cheese and jalapeno peppers. I love having these for breakfast!

Note: those who like to see pictures of the step by step process can find them at the end of the post

Corn Muffin Recipe
*note: recipe is from allrecipes.com and I only changed it by adding cheese and jalapeno peppers to it.
*makes 12 muffins

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/3 cup white sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg, beaten
• 1/4 cup canola oil
• 1 cup milk

optional:

• 1 cup shredded cheddar cheese (white or orange)
• 1 jalapeno pepper (for 6 muffins)

Steps:

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners. Dice 1 jalapeno pepper and shred the cheddar cheese.
2. In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. Then mix in cheese.
3. Spoon batter into 6 prepared muffin cups. With the remaining batter, mix in the jalapeno and finishing spooning the batter into the prepared muffin pan.
4. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

Recipe with pictures

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin pan or line with paper muffin liners.

2.  In a large bowl, mix together corn meal, flour, sugar, baking powder and salt. Add egg, oil and milk; stir gently to combine. (note: this is when I used white cheddar cheese instead of the regular orange cheddar cheese)

3. Spoon batter into prepared muffin cups. (note: this is when I made only cheddar corn muffins)

  4. Bake at 400 degrees F (200 degrees C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean.

5. Enjoy the muffins!