Pepper Jack Muffins Recipes

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JALAPENO-JACK CORN MUFFINS



Jalapeno-Jack Corn Muffins image

Provided by Food Network Kitchen

Categories     dessert

Time 40m

Yield 12 muffins

Number Of Ingredients 12

1 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons sugar
1 teaspoon salt
1 cup buttermilk
2 eggs, lightly beaten
1/4 cup melted unsalted butter
1 cup shredded Jack
2 jalapeno peppers, diced
1 jalapeno pepper, cut in 12 slices

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.

PEPPER JACK CHEESE MUFFINS



Pepper Jack Cheese Muffins image

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

1 cup buttermilk
1/3 cup butter or 1/3 cup margarine
2 eggs
2 cups all-purpose flour
1 cup monterey jack pepper cheese, shredded
1/4 cup cheddar cheese, shredded
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon parsley, chopped
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon fresh coarse ground black pepper

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

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