Ingredients
1 1/4
cups buttermilk
1
egg
1/2
cup Crisco® Pure Canola Oil
2
cups Pillsbury BEST® Self-Rising Flour
1/2
cup shredded Cheddar cheese (2 oz)
5
teaspoons chopped jalapeños, drained (from 12-oz jar)
1/4
cup peach preserves
Preparation
Heat oven to 400°F. Place paper baking cups in each of 12 regular-size muffin cups. Spray lightly with Crisco® Original No-Stick Cooking Spray.
In large bowl, beat buttermilk and egg with wire whisk. Beat in oil until well blended. Add flour; stir until moistened. Fold in cheese and 3 teaspoons of the jalapeños until blended.
In small bowl, mix preserves and remaining 2 teaspoons jalapeños.
Spoon about 2 tablespoons batter in each cup. Place 1 teaspoon preserves mixture in center of each. Top evenly with remaining batter.
Bake 23 to 26 minutes or until golden brown. Cool in pan 5 minutes; remove to cooling rack. Cool 10 minutes. Serve warm.
