Jalapeno Manchego Corn Muffins
Sweet and spicy candied jalapenos work wonders in these tender cornbread muffins.
Equipment
- 2 Jumbo muffin tins
Ingredients
- 3 cup all purpose flour (470 grams)
- 1 cup sugar (200 grams)
- 1 cup cornmeal (140 grams)
- 2 tbsp baking powder
- 1½ tsp salt
- 1¾ cup whole milk
- ½ lb unsalted butter, melted
- 2 eggs, plus 1 yolk
- ¼ cup finely chopped Common Man Candied Jalapenos
- 1 cup grated manchego, plus extra for top (90 grams)
- ½ cup grated cheddar, plus extra for top (45 grams)
Instructions
- Preheat oven to 350 ℉. Line 12 jumbo muffin cups with paper liners.
- Sift flour, sugar and baking powder into a large mixing bowl.
- Add cornmeal and salt, and whisk to combine.
- In a separate bowl, whisk together the milk, eggs, and melted butter.
- Pour the wet ingredients into the dry and stir until the are just blended. Fold in cheeses and jalapenos.
- Spoon or scoop batter into muffin liners, filling almost to the top.
- Bake for 18 minutes, or until the tops begin to brown. Remove and top the muffins with an extra sprinkle of cheese. Return to the oven and bake for another 5 minutes.
