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Chili-Cheese Corn Muffins is for Dinner.

Chili-Cheese Corn Muffins takes 10 minutes to prepare.

Chili-Cheese Corn Muffins takes 10 minutes to cook.

Chili-Cheese Corn Muffins makes 18 servings.

The ingredients for Chili-Cheese Corn Muffins are:

1 1/2 Cups Yellow corn meal
8 individual packets of Splenda
2 Tsp Kosher Salt
1 Tsp Baking powder
2 Cups Buttermilk
2 Eggs
1 Cup Whole kernel corn?use fresh, frozen or canned
1 Medium jalapeno pepper, seeded and finely chopped
1 Cup Sharp cheddar cheese, shredded
1 Tbsp flour

Here is how you make Chili-Cheese Corn Muffins:

Preheat oven to 425In a bowl mix together corn meal, salt, sugar and baking powderIn a separate bowl whisk together eggs and buttermilkSeparately add flour to your corn and chopped peppersWhisk the egg mixture into the dry ingredients until just blendedFold the peppers, corn and shredded cheeseScoop mixture into greased muffin panBake at 425 for about 10-15 minutes or until golden brown.Brush with melted butter immediately upon removing from ovenAllow to cool in the pan for a few minutes, then remove to a wire rack.Serving Size: Makes ~ 18 MuffinsNumber of Servings: 18Recipe submitted by SparkPeople user LUVMYKYLEIGH.

The nutritional information for Chili-Cheese Corn Muffins is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 86.2

• Total Fat: 3.0 g
• Cholesterol: 15.8 mg
• Sodium: 223.0 mg
• Total Carbs: 11.6 g
• Dietary Fiber: 1.0 g
• Protein: 3.7 g

The dietary needs meet for Chili-Cheese Corn Muffins is Vegetarian