Jalapeno Cheddar Cornmeal Muffins
Ingredients
Dry Ingredients
-
1½
cups
yellow cornmeal
-
1
cup
whole wheat flour
-
3
tsp
baking powder
-
1
tsp
salt
-
2
large
jalapeño peppers
-
1¾
cups
grated sharp cheddar cheese
-
1
cup
corn kernels
Wet Ingredients
-
1¼
cups
buttermilk
-
⅓
cup
melted ghee
-
⅓
cup
unpasteurized honey
-
2
large
eggs
Instructions
- Preheat the oven to 425°F and grease two 12-cup muffin pans with cornmeal.
- In a large bowl, whisk together the cornmeal, whole wheat flour, baking powder, and salt.
- Add the grated cheese, chopped jalapeños, and corn kernels to the dry mixture and mix gently.
- In a separate bowl, whisk together the buttermilk, melted ghee, honey, and eggs.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Divide the batter among the muffin cups and top with reserved jalapeños and cheese.
- Bake for 15 to 17 minutes until golden and a toothpick comes out clean.
- Let cool for a minute before removing from the pans.
Nutrition Facts (estimated)
Servings
24
Calories
144
Total fat
7g
Total carbohydrates
16g
Total protein
4g
Sodium
175mg
Cholesterol
31mg
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