Enter Cheddar Jalapeño Cornbread muffins. I was SO excited to find cornmeal in the grocery store last week - you hardly ever see it around here. And thanks to those kind people at Total, I used their delicious Greek Yogurt in this recipe and it turned out perfectly.
Ingredients
- 2 eggs
- 450 ml or 1 3/4 cup Total Greek Yogurt
- 50g melted butter*
- 65g plain flour
- 1tsp baking soda
- 2 tsp salt1
- tbsp brown sugar
- 275g fine cornmeal
- 1 jar (about 100 grams) Old El Paso jalapeños - drained and chopped.
- 100 grams sharp cheddar, diced
Preheat oven to 200 C (300 F) In a large bowl, whisk 2 eggs, 450 ml Total Greek yogurt, and 50g melted butter. In another bowl, sift dry ingredients together - 65g plain flour, 1tsp baking soda, 2 tsp salt, 275g cornmeal, and 1 tbsp brown sugar. Fold in the jalapeños and cheddar. Bake for about 15 minutes.
They are so delicious warm and perfect for a quick snack after a day of making snow angels and frolicking in the winter wonderland They're the perfect comfort food and the cheddar/jalepeno combination is always one of my favorites. Total Greek Yogurt kept the texture perfectly moist as well. I would HIGHLY recommend you makes these... ummm right now!!
The only thing I would do differently next time is to cook these in a small greased baking tin instead of in muffin cases. They seemed to stick to the sides of the cases a little more than I would've liked.
*I used salted butter accidentally and therefore added a tbsp of brown sugar to cut the saltiness, but I'm not sure this would be necessary if you used unsalted butter.
