Prep Time 10m
Cook Time 15m
Ready Time 30m
Yield 12 muffins

  • Crisco® Original No-Stick Cooking Spray
  • 1 cup Pillsbury BEST™ All Purpose Flour
  • 1 cup yellow corn meal
  • 2 tablespoons sugar
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup Crisco® Pure Canola Oil
  • 2 large eggs, lightly beaten
  • 1 (4 oz.) can chopped green chilies, well drained
  • 1 fresh jalapeños, finely chopped
  • 1 1/2 cups shredded Cheddar cheese, divided
Preparation Directions
  • Step 1Heat oven to 400ºF. Coat 12 muffin cups with no-stick cooking spray.
  • Step 2Combine flour, cornmeal, sugar, baking powder and salt in large bowl. Stir together buttermilk, oil, eggs and chilies in medium bowl. Add to dry ingredients. Stir to combine. Stir in 1 cup cheese. Spoon evenly into prepared muffin cups.
  • Step 3Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove from oven and immediately sprinkle with remaining 1/2 cup cheese. Cool 5 minutes on wire rack. Remove muffins from pan. Serve warm.
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