Jalapeño Jack Corn Muffins

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.

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.

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.