Photo: Wesual Click
Estimated Nutrition (whole recipe, rough)
919
Calories
29g
Protein
29g
Fat
136g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Jalapeno | 1 pepper (14g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cups flour
- 1/2 cups yellow cornmeal
- 2/3 cup sugar
- 2 tsp baking powder
- 1 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp cayenne
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 eggs
- 3 tbs chopped jalapeno chile
- 15.5 oz can cling peaches, drained, chopped
Directions
1
Heat oven to 400 degrees.
2
Coat 18 mini muffin cups with cooking spray.
3
Mix flour, cornmeal, sugar, baking powder, salt, baking soda and cayenne in bowl.
4
Whisk buttermilk, oil, eggs, and jalapeno in another bowl.
5
Make well in center of flour mixture.
6
Add egg mixture to well, add peaches to well.
7
Stir liquid into flour mixture until combined and flour mixture is moistened.
8
Spoon 1/4 cup batter into each muffin cup. Bake 17 min. or until lightly browned.
9
Let cool in cups 5 min. Turn out.
10
Serving Suggestions
11
Serve with butter.
Recipe sourced from
fandom