Prep Time: 15 minutes
Cook Time: 18 minutes
Yield: 8 muffins


Dry ingredients:

  • 1 cup whole grain stone ground cornmeal
  • ½ cup whole grain stone ground corn flour
  • ½ cup whole wheat pastry flour
  • ¼ cup organic raw turbinado sugar
  • 1 Tbsp + 1 tsp baking powder
  • ½ tsp sea salt

1 jalapeno, seeds and ribs removed, finely diced

Eat-Clean cooking spray

Wet ingredients:

  • 1 egg
  • 1 cup lowfat kefir
  • 3 Tbsp skim milk
  • ¼ cup safflower oil

1 cup grated reduced fat sharp cheddar


  1. Preheat the oven to 425 degrees F. Spray an 8 cup muffin tin with Eat-Clean cooking spray.
  2. Heat a small skillet over medium heat and spray with Eat-Clean cooking spray. Add jalapeno and cook 3 minutes until soft, but not brown. Remove skillet from heat and set aside.
  3. In the large bowl of a mixer, add the dry ingredients and mix on low speed until thoroughly combined. Add the wet ingredients and mix on medium speed for 1 minute until just combined. Add the reserved cooked jalapeno pepper and cheddar cheese. Fold into batter. Fill the 8 muffin cups and bake in the oven until golden brown and a toothpick comes out clean when inserted into the center, about 18 minutes. Allow to cool slightly before removing. If muffins don’t easily unmold, slide a small sharp knife around the edge to loosen the muffin from the tin, and ease it out gently. Eat warm, or transfer to a rack to finish cooling.