Preheat the oven to 400° and spray a 12-cup muffin tin with baking spray. In a medium bowl, whisk the flour and cornmeal with the baking powder, sugar and salt. Lightly stir in 1 cup of the cheddar cheese and the chives.
In a small bowl, whisk the milk with the egg and the 1/4 cup of canola oil. Fold the liquid ingredients into the dry ingredients just until evenly moistened. Spoon the batter into the muffin cups. Sprinkle the tops with the remaining 1/4 cup of cheddar cheese. Bake for 22 to 25 minutes, until the muffins are springy and golden. Let the muffins cool for 5 minutes, then turn them out onto a rack to cool.
Meanwhile, brush the jalapeños lightly with oil and roast directly over a gas flame or under the broiler, turning, until lightly charred, about 5 minutes. Transfer the chiles to a bowl, cover with plastic wrap and refrigerate to cool slightly, about 5 minutes.
Peel, seed and finely chop the jalapeños. Mix them with the cream cheese and pepper jelly. Serve the muffins with the pepper jelly cream cheese.
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