Cook the Book: Jalapeño-Cheddar-Corn Muffins

Vegetarian
Gluten Free
Health score
1%
Cook the Book: Jalapeño-Cheddar-Corn Muffins
45 min.
12
206kcal

Suggestions


Welcome to a delightful culinary adventure with our Jalapeño-Cheddar-Corn Muffins! These scrumptious treats are not only vegetarian but also gluten-free, making them a perfect choice for everyone at the table. Imagine biting into a warm muffin, where the rich, melted cheddar cheese meets the spicy kick of fresh jalapeños, all enveloped in a moist, fluffy cornmeal base. It's a flavor combination that will tantalize your taste buds and leave you craving more!

Ready in just 45 minutes, these muffins are ideal for a quick breakfast, a savory snack, or even as a side dish for your favorite soups and salads. With only 206 calories per muffin, you can indulge without the guilt. Plus, they are easy to make, requiring just a few simple ingredients and minimal equipment. Whether you're a seasoned baker or a kitchen novice, you'll find joy in whipping up a batch of these delightful muffins.

So, gather your ingredients and get ready to impress your family and friends with these irresistible Jalapeño-Cheddar-Corn Muffins. They are sure to become a staple in your recipe collection!

Ingredients

  • teaspoons double-acting baking powder 
  • cup cheddar cheese grated
  • cup cornmeal 
  • 0.3 cup cornstarch 
  • large eggs 
  •  jalapeno diced seeded
  • 1.3 cups milk 
  • 0.7 cup rice flour white
  • 0.5 teaspoon salt 
  • tablespoons sugar 
  • 0.3  rice flour sweet
  • 0.3 cup vegetable oil 

Equipment

  • bowl
  • frying pan
  • oven
  • whisk
  • wire rack
  • wooden spoon
  • stand mixer
  • muffin liners
  • muffin tray

Directions

  1. Preheat oven to 350° F. Line a 12-cup muffin pan with paper liners.
  2. In a medium bowl, whisk together the dry ingredients.
  3. In a small bowl, whisk together egg, vegetable oil, milk.
  4. Pour egg mixture over the dry ingredients. Blend for 1 minute. (Use high speed with a handheld mixer or medium-high with a stand mixer.) Using a wooden spoon, stir in the cheddar cheese and jalapeño peppers.
  5. Spoon the batter into muffin cups so that they are two-thirds full.
  6. Bake for 20 to 25 minutes or until a tester into the center of a muffin comes out clean.
  7. Place pan on a wire rack to cool, 2 to 3 minutes.
  8. Remove muffins from pan and place directly on a rack to cool completely. Store in an airtight container.

Nutrition Facts

Calories206kcal
Protein10.49%
Fat43.03%
Carbs46.48%

Properties

Glycemic Index
38.63
Glycemic Load
12.75
Inflammation Score
-2
Nutrition Score
5.9191303875135%

Flavonoids

Luteolin
0.03mg
Quercetin
0.12mg

Nutrients percent of daily need

Calories:205.9kcal
10.29%
Fat:9.88g
15.19%
Saturated Fat:3.28g
20.49%
Carbohydrates:24g
8%
Net Carbohydrates:22.44g
8.16%
Sugar:3.58g
3.98%
Cholesterol:27.97mg
9.32%
Sodium:316.33mg
13.75%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.42g
10.84%
Calcium:180.64mg
18.06%
Phosphorus:145.88mg
14.59%
Manganese:0.2mg
9.98%
Selenium:6.69µg
9.56%
Vitamin K:9.13µg
8.69%
Vitamin B6:0.16mg
7.79%
Zinc:0.99mg
6.61%
Vitamin B2:0.11mg
6.58%
Fiber:1.56g
6.24%
Magnesium:24.21mg
6.05%
Vitamin B1:0.07mg
4.77%
Vitamin B12:0.27µg
4.57%
Vitamin E:0.64mg
4.27%
Iron:0.69mg
3.82%
Vitamin A:183.18IU
3.66%
Vitamin B5:0.36mg
3.57%
Vitamin C:2.77mg
3.35%
Vitamin B3:0.62mg
3.11%
Potassium:106.78mg
3.05%
Vitamin D:0.42µg
2.8%
Copper:0.05mg
2.66%
Folate:9.43µg
2.36%