Pepper Jack Muffins Recipes

PEPPER JACK MUFFINS

Steps:

• In a small bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the egg, milk and butter. Stir into dry ingredients just until moistened. Fold in cheese., Fill greased muffin cups three-fourths full. Bake at 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

PEPPER JACK CHEESE MUFFINS

Steps:

• Mix buttermilk, butter, and eggs.
• In a separate bowl mix together the flour, cheese, sugar, baking powder, parsley, baking soda, salt and pepper.
• Add to bowl with buttermilk mixture. Stir together until just moistened. Do not overbeat.
• Fill greased muffin pan 2/3 full and bake at 400 F for 15 to 20 minutes.

JALAPENO-JACK CORN MUFFINS

Steps:

• Preheat the oven to 400 degrees F. Spray muffin tin with non-stick spray. In a large bowl, combine the cornmeal, flour, baking powder, baking soda, sugar and salt. In another bowl, whisk together the buttermilk, eggs, butter, cheese and diced jalapeno peppers. Add the wet ingredients to the dry ingredients and stir the batter until all ingredients are thoroughly incorporated. Divide the batter into the prepared muffin pan, filling 2/3 of the way full. Place a jalapeno slice on top of each muffin. Bake until golden, about 25 minutes.

BELL PEPPER MUFFINS

Steps:

• In a nonstick skillet, saute peppers in butter until tender; set aside. In a large bowl, combine the flour, sugar, baking powder, salt and basil. Whisk the egg, egg substitute and milk; stir into dry ingredients just until moistened. Fold in the peppers., Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

PEPPER-JACK MUFFINS

Steps:

• Preheat oven to 400°F; grease three 5-stick cactus molds or a standard 12-muffin pan.
• Heat the oil in a small skillet over med-high heat; add in the bell pepper, green onion, and jalapeño.
• Decrease heat to med-low; stir/sauté 8 minutes or until vegetables are very tender; remove from heat.
• In a bowl, combine the flour, cornmeal, brown sugar, baking powder, black pepper, and salt.
• Using a pastry blender, cut in the shortening until mixture resembles coarse crumbs.
• In a small bowl, beat the milk and egg until blended.
• Stir milk mixture, vegetables, and cheese into the flour mixture until just blended.
• Divide batter equally into cactus molds or muffin pan.
• Bake for 15-20 minutes or until a pick comes out clean.
• Cool in molds on a rack for 10 minutes; remove from molds and serve warm.