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Jalapeno Cheddar Muffins With Crispy Bacon

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Jalapeno Cheddar Muffins with Crispy Bacon
2011-05-05 Breakfast Brunch
4 100

Savory Mexican cornmeal muffins with bacon and jack cheese, have a kick of jalapenos and spicy chile pepper.

  • Servings: 12


¼ cup Butter, softened
9 Tbsp White Sugar
2 Eggs
¼ cup Sour Cream
1 tsp Vanilla Extract
1¼ cups Biscuit Baking Mix
½ cup Yellow Cornmeal
¼ tsp Red Chile Pepper
⅔ cup Milk
2 Tbsp Diced Jalapenos
⅓ cup Shredded Monterey Jack Cheese
5 slices Crisp Cooked Bacon, crumbled


Preheat oven to 375 degrees. Grease 12 muffin cups or fill with paper liners. In a medium mixing bowl cream together the butter and sugar for 4 minutes. Add the eggs one at a time, beating well after each addition. Beat in sour cream and vanilla extract. In a separate bowl stir together biscuit baking mix, cornmeal, and red chile pepper. Add dry ingredients to butter/sugar mixture alternately with milk. Beat well; mix in jalapenos, and monterey jack cheese. Divide between 12 muffin cups. Top muffins with the crumbled bacon. Bake for approximately 20 minutes or until golden.