Jalapeno Cheddar Cornmeal Muffins
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 24
- 2 large eggs
- 3 tsp baking powder
- 1 tsp salt (i use himalayan salt)
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- 2 large jalapeã±o peppers seeded and finely chopped (save a handful to garnish)
- 1-1/2 cups (200g | 7oz) yellow cornmeal
- 1 cup (140g | 4.9oz) whole wheat flour
- 1-3/4 cups (175g | 6.2oz) grated sharp cheddar cheese (save a
- 1 cup (170g | 6oz) corn kernels (fresh thawed or canned), drained well if applicable
- 1-1/4 cups (300ml) buttermilk
- 1/3 cup (80ml) melted ghee (store-bought or homemade) (or
- 1/3 cup (110g | 3.9oz) unpasteurized honey
- Carbohydrate 0.621979165674606 g
- Cholesterol 35.6583333325049 mg
- Fat 0.925399999817742 g
- Fiber 0.0326666661103566 g
- Protein 1.40197916598113 g
- Saturated Fat 0.314914999886503 g
- Serving Size 1 1 Serving (20g)
- Sodium 22.3970833115867 mg
- Sugar 0.589312499564249 g
- Trans Fat 0.14591374999068 g
- Calories 16 calories
Preheat your oven to 425°F; grease and lightly coat 2- 12 cup muffin pans with corn meal. Set aside.In a large mixing bowl, combine the cornmeal, flour, baking powder and salt; mix well with a whisk until fully combined. Add the grated cheese and chopped jalapeno (save a generous handful of each to garnish the top of your muffins) as well as the corn kernels to the flour mixture. Mix delicately until well coated.In a separate bowl, whisk together the buttermilk, melted ghee (or olive oil), honey, and eggs. Pour over reserved dry ingredients and stir delicately with a spoon until just combined. Divide between the 24 muffin cups and sprinkle each muffin with a pinch of the reserved chopped jalapeno and grated cheese.Bake for 15 to 17 minutes or until the top of the muffins is nicely golden and a toothpick inserted in the center comes out clean.Allow to cool in the pan for about a minute then carefully lift the muffins from the cups with the help of a thin spatula or butter knife. Serve warm, with a little bit of butter and a drizzle of honey, if desired.
