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Jalapeno Cornbread Muffins<\/p>\nJalapeno Cornbread Muffins<\/p>\n
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1\u00bd cups cornmeal<\/p>\n
1\u00bd cups all purpose flour<\/p>\n
1 T. baking powder<\/p>\n
1\u00bd tsp. salt<\/p>\n
2 large eggs<\/p>\n
4 T. unsalted butter, melted<\/p>\n
\u00bc cup extra virgin olive oil<\/p>\n
2 cups buttermilk<\/p>\n
\u2153 cup granulated sugar<\/p>\n
4 jalape\u00f1os, de-ribbed and minced [70 g minced]<\/p>\n
1 cup grated cheddar<\/p>\n
1 thinly sliced jalape\u00f1o and extra cornmeal, for decorating<\/p>\n
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Preheat your oven to 425\u00b0F. Prep a muffin tin with 12 parchment liners. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, and salt. In a medium mixing bowl, whisk together the eggs, butter, olive oil, buttermilk, sugar, minced jalape\u00f1os, and most of the cheddar. Pour the wet ingredients over the dry ingredients and stir to combine (do not overmix). Evenly distribute the batter among the 12 lined muffin cups. Decorate the tops with jalape\u00f1o slices, cheese, and a light sprinkling of cornmeal. Bake for 20 minutes, until a toothpick inserted in the center comes out cleanly. Let cool on a rack or clean, dry towel. Muffins keep well at room temperature for a couple days. But they keep much better in the freezer, so freeze any ones you don\u2019t plan to eat in the first day or two.<\/p>\n","protected":false},"excerpt":{"rendered":"
Jalapeno Cornbread Muffins 1\u00bd cups cornmeal 1\u00bd cups all purpose flour 1 T. baking powder 1\u00bd tsp. salt 2 large eggs 4 T. unsalted butter, melted \u00bc cup extra virgin olive oil 2 cups buttermilk \u2153 cup granulated sugar 4 jalape\u00f1os, de-ribbed and minced [70 g minced] 1 cup grated cheddar 1 thinly sliced jalape\u00f1o and extra cornmeal, for decorating Preheat your oven to 425\u00b0F. Prep a muffin tin with 12 parchment liners. In a large mixing bowl,…<\/p>\n