Cheddar Corn Muffins with Jalapeño Butter


epicurious
45 mins (prep 20)
11 ingredients
makes 12 muffins
The bread basket just became a little more exciting. These savory muffins are made with white cornmeal—favored over yellow by many southern cooks—and strewn with corn kernels and shreds of cheese. Albin considered putting jalapeño into the muffins but prefers the fresher, more vibrant color and flavor it offers in the butter.

Categories:  quick-&-easy , bread , thanksgiving ,
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Ingredients

Nutrition

Serving Size (87.42 g)
Servings 12
Amount per Serving
Calories 304.89 Calories from Fat 228.87
% Daily Value *
Total Fat 25.43g 469.56%
Saturated Fat 15.85g 951.08%
Trans Fat 0.51g %
Cholesterol 72.6mg 290.41%
Sodium 533.28mg 266.64%
Total Carbohydrate 9.51g 38.03%
Dietary Fiber 0.0 g 0.04%
Sugars 1.43 g %
Protein 10.52g 252.5%
Vitamin A 778.0IU% Vitamin C 0.0mg%
Calcium 305.24mg% Iron 0.57mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
 
*Nutrition information was calculated excluding the following ingredients:
cornmeal, large egg, fresh, a
 

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