Name: Jalapeño Cheddar Muffins
Total time: PT2400.0S
Yield: 12
Ingredients: 2 cup All-Purpose Flour; 2 tablespoon All-Purpose Flour; 1 teaspoon Baking Powder; 1/2 teaspoon Baking Soda; 1/2 teaspoon Salt; 1/4 cup Unsalted Butter; 1/4 cup Granulated Sugar; 1 cup Plain Yogurt; 2 Land O Lakes® Large Brown Egg; 6 ounce Shredded Sharp Cheddar Cheese; 2 ounce Queso Fresco; 2 Jalapeño Pepper

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

Oven

Jalapeño Cheddar Muffins

All-Purpose Flour

tablespoon

Baking Powder

teaspoon

Baking Soda

Salt

Unsalted Butter

Granulated Sugar

Plain Yogurt

Land O Lakes® Large Brown Egg

Shredded Sharp Cheddar Cheese

ounce

Queso Fresco

Jalapeño Pepper

Heat oven to 400°F (200°C). Line 12-cup muffin pan with paper liners.

Combine {@1:}, {@0:}, {@2:}, {@3:} and {@4:} in medium bowl; set aside.

Combine All-Purpose Flour (2 cup), All-Purpose Flour (2 tablespoon), Baking Powder (1 teaspoon), Baking Soda (1/2 teaspoon) and Salt (1/2 teaspoon) in medium bowl; set aside.

Combine All-Purpose Flour (2 cups), All-Purpose Flour (2 Tbsp), Baking Powder (1 tsp), Baking Soda (1/2 tsp) and Salt (1/2 tsp) in medium bowl; set aside.

Combine {@1:} and {@0:} in bowl; beat with electric mixer at medium-high speed until fluffy and creamy.

Combine Unsalted Butter (1/4 cup) [softened] and Granulated Sugar (1/4 cup) in bowl; beat with electric mixer at medium-high speed until fluffy and creamy.

Combine Unsalted Butter (1/4 cup) and Granulated Sugar (1/4 cup) in bowl; beat with electric mixer at medium-high speed until fluffy and creamy.

Add {@4:} and beat until combined. Beat in {@1:}. Reduce speed; gently beat in flour mixture until no flour streaks remain. Fold in {@0:}, {@3:} and {@2:} until well combined and sticky.

Add Plain Yogurt (1 cup) and beat until combined. Beat in Land O Lakes® Large Brown Egg (2 N/A). Reduce speed; gently beat in flour mixture until no flour streaks remain. Fold in Shredded Sharp Cheddar Cheese (6 ounce), Queso Fresco (2 ounce) and Jalapeño Pepper (2 N/A) [seeds removed, diced] until well combined and sticky.

Add Plain Yogurt (1 cup) and beat until combined. Beat in Land O Lakes® Large Brown Egg (2). Reduce speed; gently beat in flour mixture until no flour streaks remain. Fold in Shredded Sharp Cheddar Cheese (6 oz), Queso Fresco (2 oz) and Jalapeño Pepper (2) until well combined and sticky.

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.

Store cooled leftover muffins in refrigerator in airtight container up to 1 week.

Jalapeño Cheddar Muffins

40MINS

$0.30

Ingredients

Cooking Instructions