Jalapeño Cheddar Corn Muffins
INGREDIENTS
1 can (15-1/4 oz.) DEL MONTE® Whole Kernel Golden Sweet Corn
1/4 cup butter or margarine, melted
2 cups all-purpose biscuit baking mix
1/3 cup dry nonfat milk
3 tablespoons sugar
1 cup shredded Cheddar cheese
1 egg, beaten
1 tablespoon chopped jalapeño pepper
INSTRUCTIONS
1. Drain corn reserving liquid; add liquid to melted butter to measure 2/3 cup liquid.
2. Combine biscuit mix, dry milk and sugar. Stir in corn and cheese. Add liquid ingredients and egg. Blend lightly.
3. Fill each cup in a greased muffin pan 2/3 full. Bake at 400°F, 25 minutes. Remove from pan immediately.
**Be careful with those spicy muffins! Adding jalapeños, or other spicy peppers, to any food should be done with caution. Consider making a batch of corn muffins without jalapeños to give your guests an option.
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