PEPPER JACK CHEESE MUFFINS
This is a tweaked version of the muffin recipe in the KitchenAid booklet. These are very tasty and neither too spicy nor cheesy.
Provided by Twiggyann
Categories Breads
Time 25m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Mix buttermilk, butter, and eggs.
- In a separate bowl mix together the flour, cheese, sugar, baking powder, parsley, baking soda, salt and pepper.
- Add to bowl with buttermilk mixture. Stir together until just moistened. Do not overbeat.
- Fill greased muffin pan 2/3 full and bake at 400 F for 15 to 20 minutes.
Nutrition Facts : Calories 190.6, Fat 10, SaturatedFat 5.9, Cholesterol 60.5, Sodium 296.4, Carbohydrate 18.3, Fiber 0.6, Sugar 2.2, Protein 6.8
PEPPER-JACK MUFFINS
Make and share this Pepper-Jack Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 50m
Yield 15 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 400°F; grease three 5-stick cactus molds or a standard 12-muffin pan.
- Heat the oil in a small skillet over med-high heat; add in the bell pepper, green onion, and jalapeño.
- Decrease heat to med-low; stir/sauté 8 minutes or until vegetables are very tender; remove from heat.
- In a bowl, combine the flour, cornmeal, brown sugar, baking powder, black pepper, and salt.
- Using a pastry blender, cut in the shortening until mixture resembles coarse crumbs.
- In a small bowl, beat the milk and egg until blended.
- Stir milk mixture, vegetables, and cheese into the flour mixture until just blended.
- Divide batter equally into cactus molds or muffin pan.
- Bake for 15-20 minutes or until a pick comes out clean.
- Cool in molds on a rack for 10 minutes; remove from molds and serve warm.
Nutrition Facts : Calories 164.9, Fat 8.1, SaturatedFat 3, Cholesterol 23.6, Sodium 236.3, Carbohydrate 18.7, Fiber 1.1, Sugar 3.1, Protein 4.8
JALAPENO-JACK CORN MUFFINS
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Spray muffin tin with non-stick spray. In a large bowl, combine the cornmeal, flour, baking powder, baking soda, sugar and salt. In another bowl, whisk together the buttermilk, eggs, butter, cheese and diced jalapeno peppers. Add the wet ingredients to the dry ingredients and stir the batter until all ingredients are thoroughly incorporated. Divide the batter into the prepared muffin pan, filling 2/3 of the way full. Place a jalapeno slice on top of each muffin. Bake until golden, about 25 minutes.
BELL PEPPER MUFFINS
Featuring three types of peppers and a hint of basil, these tender muffins are perfect with chicken. I trimmed down the original recipe to make them low in fat and cholesterol. -Karen Shipp of San Antonio, Texas
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a nonstick skillet, saute peppers in butter until tender; set aside. In a large bowl, combine the flour, sugar, baking powder, salt and basil. Whisk the egg, egg substitute and milk; stir into dry ingredients just until moistened. Fold in the peppers., Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 119 calories, Fat 3g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 228mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.
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