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Jalapeno Blue Cheese Corn Muffins Recipe

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This recipe for Jalapeno Blue Cheese Corn Muffins, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Randy Brengle
Added: Monday, September 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 c. flour
c. masa harina (you can substitute corn meal but the texture of the muffin will be different)
1 T. baking powder
2 T. sugar
1 tsp. salt
2 large eggs
1 c. milk
c. cooking oil or melted butter (cooled)
c. (16 oz can) whole kernel corn
c. crumbled blue cheese (substitute 1 c. grated jack or cheddar cheese if desired)
4 oz. can diced jalapenos (substitute green chilies if desired)

Directions:
Directions:
Preheat oven to 375. Sift together flour, baking powder, baking soda and salt. Combine beaten eggs, milk and oil in a separate bowl and blend well. Add to dry ingredients, stirring just enough to moisten. Fold in corn cheese, chilies, and spoon into muffin tins (about ⅔ full.) Bake at 375 oven for 24 to 28 minutes, or until golden brown.

Number Of Servings:
Number Of Servings:
1 1/2 dozen regular size muffins
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Great with beans, chili or soup. Make mini muffins for appetizers.

 

 

 

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