Cornmeal, cumin and cheese lead to this hearty, Southwest-inspired muffin recipe. Add chopped jalapeño peppers to the list if you want even more spice!
What You Need
Original recipe yields 12 servings
1-1/4 cups flour
2/3 cup cornmeal
3 Tbsp. sugar
2 Tbsp. CALUMET Baking Powder
3/4 tsp. salt
1/2 tsp. ground cumin
1 cup milk
1/3 cup butter, melted
1 Tbsp. finely chopped fresh parsley or cilantro
3/4 cup KRAFT Shredded Sharp Cheddar Cheese
1 can (8-3/4 oz.) whole kernel corn, drained
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Let's Make It
Preheat oven to 425°F. Mix flour, cornmeal, sugar, baking powder, salt and cumin in large bowl; set aside. Beat egg , milk, butter and parsley in small bowl with wire whisk until well blended. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Stir in cheese and corn.
Spoon batter into 12 greased or paper-lined medium muffin cups, filling each cup 3/4 full.
Bake 20 min. or until lightly browned.
How to Chop Fresh Leafy Herbs
To easily chop fresh leafy herbs, such as cilantro, parsley, basil, mint and sage, pick the leaves from the stems and place on a cutting board. Using a chef's knife and holding the tip end down, cut back and forth across the herbs. Be sure that your knife is sharp - a dull knife will bruise the leaves. Use the herbs as soon as possible after chopping.
For a touch of spicy heat, stir 1 chopped jalapeno pepper into prepared batter before spooning into prepared muffin cups.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
1 doz. or 12 servings, 1 muffin each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.