JALAPEñO JACK CORN MUFFINS

Jalapeño Jack Corn Muffins image

Provided by @MakeItYours

Number Of Ingredients 11

3/4 cup milk
1/2 cup buttermilk
2 tablespoons margarine or butter, melted
1 egg
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 oz jalapeño Monterey Jack cheese, cut into 12 (3/4-inch) cubes

Steps:

Heat oven to 425°F. Spray 12 regular-size muffin cups with cooking spray, or line with paper baking cups and spray paper cups.
In medium bowl, mix milk, buttermilk, margarine and egg; blend well.
In large bowl, mix flour, cornmeal, sugar, baking powder, baking soda and salt.
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.
Bake 10 to 15 minutes or until golden brown and firm to the touch. Immediately remove muffins from pan. Cool slightly. Serve warm.