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Cheesy Jalapeño Cornmeal Muffins Nr. Es = at Ingredients Directions 1 cup yellow cornmeal 1 Preheat barbecue on high until temperature inside reaches 400° F. Prepare a muffin tin with paper liners. If you are using an oven, 1 cup all-purpose flour 2 Tbsp sugar please see details on point 9. 1 1/2 tsp baking powder 2 In large bowl, stir cornmeal, flour, sugar, 1/2 tsp baking soda baking powder, baking soda and salt. 1/2 tsp salt 3 In medium bowl, whisk together buttermilk, butter and eggs. 1 cup buttermilk 4 Add wet mixture to dry mixture and stir 1/4 cup unsalted butter, just until combined. Gently fold in minced melted and cooled slightly jalapeño and 1 cup cheese. Scoop into 2 large eggs prepared muffin tin, filling each cavity 2/3 full. 1 jalapeño chili, minced 5 Top with jalapeño slices and a bit more cheese. (seeded if you want less heat) 6 On the barbecue, turn one side of the 1 cup Farm Boy" Fiesta Cheese Blend, EE off a qi ” . : side. Close the lid and bake, undisturbe: plus 1/2 cup more for garnish for 20-25 minutes, rotating pan once. 1 jalapeño chili, sliced, for garnish While muffins are baking, monitor barbecue thermometer to make sure temperature is maintained between 390° F and 400° F. 7 When time is up, insert a tester on muffins and if it comes out clean, they are done. Cool 5 minutes, then remove from pan. 8 Cool 5 minutes, then remove from pan. 9 To bake in the oven: Preheat oven to 400° F and bake for 20-25 minutes, until a tester inserted in centre comes out clean.
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