Try this Jalapeño Corn Muffins recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 425ºF. Line a 12-cup muffin tin and 4 cups of a 6-cup tin with paper liners. Melt 2 Tbsp. unsalted butter in a skillet. Sauté onion for 3 minutes. Add jalapeño; cook, stirring, 2 minutes. Remove to a plate. Melt 4 Tbsp. unsalted butter in skillet; remove to a bowl. Whisk flour, cornmeal, sugar, baking powder, baking soda and salt. In a separate bowl, whisk eggs, milk, buttermilk and melted butter. Stir milk mixture into flour mixture. Gently fold in pepper Jack and onion mixture. Divide batter among muffin cups and bake until firm, 12 to 14 minutes. Serve warm.
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Serving Size: 1 Recipe (1422g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 3615 | ||
Calories from Fat: 2131 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 236.7g | 316 % | |
Saturated Fat 139.3g | 697 % | |
Monounsaturated Fat 64.8g | ||
Polyunsanturated Fat 13.8g | ||
Cholesterol 1419.8mg | 437 % | |
Sodium 11079.6mg | 382 % | |
Potassium 1917.8mg | 50 % | |
Total Carbohydrate 276.2g | 81 % | |
Dietary Fiber 17.6g | 70 % | |
Sugars, other 258.5g | ||
Protein 104.9g | 150 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3615
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