Jalapeo And Cheese Cornbread Muffins

Jalapeo and Cheese Cornbread Muffins Recipe. Scrumptious cheese muffins with a subtle bite. They are delicious eaten warm with a little butter and can be served as a snack at any time of the day. Enjoy our Jalapeo and Cheese Cornbread Muffins recipe.

Step 1: You will need US Imperi

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6 18 oz plain flour 9 78 oz cornmeal 1 tbsp baking powder Half tsp bicarbonate of soda Half tsp salt 7 23 fl oz milk 1 tbsp vinegar 2 eggs, whisked 1 tbsp jalapeo pepper, deseeded and finely chopped , or other fresh chilli pepper 5 13 oz cheddar cheese, grated 2 tbsp vegetable oil 1 bowl for combining ingredients 1 sieve 2 12 cup mini muffin baking tins, oiled 1 balloon hand whisk 1 spatula 1 spoon
Serves: 4 to 6 Preparation Time: 20 minutes Cooking Time: 20 minutes Oven Temperature: 390 f - 200 c

Step 2: Preheat the oven

Start by preheating the oven ready to bake the muffins. Set the temperature at 200C (400F) gas mark 6.

Step 3: Combine the dry ingredients

Sift the flour into the bowl, then add the cornmeal, baking powder, bicarbonate of soda and salt.

Step 4: Add more ingredients

Pour in the milk, followed by the vinegar and finally add the egg. Using the balloon whisk, vigorously stir the ingredients together until smooth.

Step 5: Add the remaining ingredients

Finally, add the cheese, vegetable oil and the jalapeo pepper and combine everything thoroughly.

Step 6: Put mix inot tins

Spoon the muffin mixture into the tins - put a generous dollop of the mixture into each cup. It's not necessary to smooth them over as this is a fairly rustic recipe.

Step 7: Bake
Place both tins on the same rack in the centre of the oven and bake for 20 minutes

Step 8: Serve
When golden brown, take the muffins out of the oven and leave them to cool down only slightly before serving. They are delicious eaten warm with a little butter and can be served as a snack at any time of the day.