Pepper-Jack Muffins Recipe

Name: Pepper-Jack Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 12 red bell pepper, finely diced; ¼ cup finely chopped green onion; 2 jalapeno chiles, cored, seeded, and finely chopped; 1 ¼ cups all-purpose flour; 1 cup yellow cornmeal; 3 tablespoons packed light brown sugar; 2 ½ teaspoons baking powder; 1 teaspoon coarse black pepper; ¾ teaspoon salt; ¼ cup cold Crisco shortening; 1 ¼ cups milk; 1 egg; 1 cup shredded monterey jack cheese

Servings: persons

1 tablespoon vegetable oil
12 red bell pepper, finely diced
¼ cup finely chopped green onion
2 jalapeno chiles, cored, seeded, and finely chopped
1 ¼ cups all-purpose flour
1 cup yellow cornmeal
3 tablespoons packed light brown sugar
2 ½ teaspoons baking powder
1 teaspoon coarse black pepper
¾ teaspoon salt
¼ cup cold Crisco shortening
1 ¼ cups milk
1 egg
1 cup shredded monterey jack cheese

1
Preheat oven to 400F; grease three 5-stick cactus molds or a standard 12-muffin pan.
2
Heat the oil in a small skillet over med-high heat; add in the bell pepper, green onion, and jalapeno.
3
Decrease heat to med-low; stir/saute 8 minutes or until vegetables are very tender; remove from heat.
4
In a bowl, combine the flour, cornmeal, brown sugar, baking powder, black pepper, and salt.
5
Using a pastry blender, cut in the shortening until mixture resembles coarse crumbs.
6
In a small bowl, beat the milk and egg until blended.
7
Stir milk mixture, vegetables, and cheese into the flour mixture until just blended.
8
Divide batter equally into cactus molds or muffin pan.
9
Bake for 15-20 minutes or until a pick comes out clean.
10
Cool in molds on a rack for 10 minutes; remove from molds and serve warm.

562

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 12 red bell pepper, finely diced, ¼ cup finely chopped green onion, 2 jalapeno chiles, cored, seeded, and finely chopped, and more.

Yes, Pepper-Jack Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pepper-Jack Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions