Jalapeño Cheddar Muffins

Name: Jalapeño Cheddar Muffins
Prep time: 15 min
Total time: 40 min
Yield: 12 muffins
Ingredients: 2 cups plus 2 tablespoons all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/4 cup Land O Lakes® Unsalted Butter softened; 1/4 cup sugar; 1 cup plain yogurt; 2 large Land O Lakes® Eggs; 6 ounces (1 1/2 cups) Land O Lakes® Sharp Cheddar Farmstyle Cut Shredded Cheese; 2 ounces (1/2 cup) queso fresco, crumbled; 2 jalapeño peppers, seeded, diced

These savory muffins showcase two types of cheese and the spicy hit of jalapeño.

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15 min

Prep Time

40 min

Total Time

muffins

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Ingredients

2 cups plus 2 tablespoons all-purpose flour

1 teaspoon baking powder

¹/₂ teaspoon baking soda

¹/₂ teaspoon salt

¹/₄ cup Land O Lakes® Unsalted Butter, softened

¹/₄ cup sugar

1 cup plain yogurt

2 large Land O Lakes® Eggs

6 ounces (1 ¹/₂ cups) Land O Lakes® Sharp Cheddar Farmstyle Cut Shredded Cheese

2 ounces (¹/₂ cup) queso fresco, crumbled

2 jalapeño peppers, seeded, diced

How to make

STEP 1

Heat oven to 400°F. Line 12-cup muffin pan with paper liners.
STEP 2

Combine flour, baking powder, baking soda and salt in medium bowl; set aside.
STEP 3

Combine butter and sugar in bowl; beat with electric mixer at medium-high speed until fluffy and creamy. Add yogurt; beat until combined. Beat in eggs. Reduce speed; gently beat in flour mixture until no flour streaks remain. Fold in Cheddar cheese, queso fresco and jalapeños until well combined and sticky.
STEP 4

Divide batter evenly among muffin cups; level with spatula. Bake 15-20 minutes or until golden. Let muffins cool 5 minutes in pan. Serve warm with butter or honey.
STEP 5

Store cooled leftover muffins in refrigerator in air-tight container up to 1 week.

230 Calories

11 Fat (g)

60 Cholesterol (mg)

310 Sodium (mg)

24 Carbohydrates (g)

1 Dietary Fiber

9 Protein (g)

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