Jalapeño Jack Corn Muffins

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3/4

cup milk

1/2

cup buttermilk

tablespoons margarine or butter, melted

egg

1 1/2

cups all-purpose flour

1/2

cup yellow cornmeal

tablespoon sugar

teaspoons baking powder

1/2

teaspoon baking soda

1/2

teaspoon salt

oz jalapeño Monterey Jack cheese, cut into 12 (3/4-inch) cubes

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1

Heat oven to 425°F. Spray 12 regular-size muffin cups with cooking spray, or line with paper baking cups and spray paper cups.
2

In medium bowl, mix milk, buttermilk, margarine and egg; blend well.
3

In large bowl, mix flour, cornmeal, sugar, baking powder, baking soda and salt.
4

Push dry ingredients aside to form well in center. Add milk mixture; stir just until dry ingredients are moistened. Spoon batter evenly into muffin cups, filling each 2/3 to 3/4 full. Press 1 cheese cube into center of each.
5

Bake 10 to 15 minutes or until golden brown and firm to the touch. Immediately remove muffins from pan. Cool slightly. Serve warm.

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Buttermilk is acidic, and baking soda is alkaline. The reaction of these two ingredients provides leavening in this recipe.
It is important not to overmix quick breads and muffins; overmixed batter produces tough baked goods with peaked tops.
Bake these muffins early in the day and let them stand, loosely covered, at room temperature. Reheat them at 375°F for 5 to 7 minutes.

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Nutrition Information

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.