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    You are in: Home / Recipes / Cheesy Corn Jalapeno Muffins Recipe
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    Cheesy Corn Jalapeno Muffins

    Cheesy Corn Jalapeno Muffins. Photo by True Texas

    1/1 Photo of Cheesy Corn Jalapeno Muffins

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    True Texas's Note:

    From the Food Network, Emeril Lagasse show. This has a wonderful flavor and last the two of us for days. The only change I made was to spray my pan with Pam.I found the muffins tend to stick to the pan with the butter.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400 degrees. Butter a 12 - cup muffin tin with the soften butter. (I use Pam instead, the butter sticks too much.)
    2. 2
      In a large bowl, combine the flour, cornmeal, baking powder, sugar, salt, and cayenne and mix well. In a separate bowl, beat together the eggs, buttermilk, and oil. Add to the dry ingredients, mixing just until it forms a batter, being careful not to over mix. Fold in corn, cheese and jalapenos.
    3. 3
      Divide evenly among the 12 muffin cups and bake until golden brown and a toothpick inserted in to the center comes out clean, 20 to 25 minutes. Remove from the oven and let sit in the muffin tin for 5 minutes before turning out onto a wire rack. Serve hot or at room temperature.

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    Nutritional Facts for Cheesy Corn Jalapeno Muffins

    Serving Size: 1 (76 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 209.6
     
    Calories from Fat 86
    41%
    Total Fat 9.6 g
    14%
    Saturated Fat 2.6 g
    13%
    Cholesterol 50.2 mg
    16%
    Sodium 512.8 mg
    21%
    Total Carbohydrate 25.5 g
    8%
    Dietary Fiber 1.6 g
    6%
    Sugars 3.5 g
    14%
    Protein 6.2 g
    12%

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