Ingredients
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1 cup milk
- 2 large eggs
- 1/3 cup Jalapeno Olive Oil
- 1 cup grated cheddar cheese
Instructions
- Preheat your oven to 400°F (200°C). Grease or line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
- In another bowl, beat together the milk, eggs, and Jalapeño Olive Oil.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.
- Fold in the grated cheddar cheese.
- Spoon the batter into the prepared muffin cups, filling each about 3/4 full.
- Bake for 15-20 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.