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Corn Muffins With Poblano Peppers & Queso Fresco Cheese

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Corn Muffins With Poblano Peppers & Queso Fresco Cheese

Ingredients

  • 1 1/2 cup all purpose flour
  • 2/3 cup finely ground yellow cornmeal
  • 4 tbsp granulated sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon table salt
  • 1/2 cup buttermilk, room temperature
  • 1/2 cup sour cream, room temperature
  • 1 large egg, room temperature
  • 3 tablespoons canola or vegetable oil
  • 1 cup queso fresco cheese, crumbled and divided
  • 2/3 cup corn kernels
  • 1/2 cup poblano peppers, chopped
  • 12 slices jalapeno pepper
  • 6 cherry or grape tomatoes, halved
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