Pepper Jack Cheese Muffins Recipes

PEPPER JACK CHEESE MUFFINS

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.

MEXICAN CORNBREAD MUFFINS

Steps:

• Preheat the oven to 400 degrees. Generously spray two 12-cup muffin tins with cooking spray; set aside. (Do not use paper liners.)
• In a large bowl, stir together the corn meal, jalapeño peppers, onion, sugar, salt, and cheese.
• In another bowl, break three eggs and beat lightly with a whisk. Add the corn, milk, and canola oil and stir. Add this mixture all at once to the dry ingredients and stir until the dry ingredients are just moistened. Do not over mix!
• Evenly divide the batter among the muffin tins.
• Bake for 20 minutes or until golden brown. Cool 1-2 minutes before removing from the muffin tins.
• Serve immediately or place in ziplock bags when cool and freeze to use later.

KETO EGG MUFFINS WITH CHORIZO

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 6-cup muffin tin with baking spray with flour (such as Pam®).
• Heat a skillet over medium heat. Add chorizo and onion; pan fry about 10 minutes.
• Beat eggs in a bowl with a splash of water. Add shredded pepper Jack cheese and cilantro to egg mixture.
• Pour egg mixture into prepared muffin tin, filling each cup half-full. Spoon chorizo mixture evenly into cups.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 30 minutes.