8 Serves
71 Mins
Preheat your oven to 175°C and lightly grease a 9x5-inch loaf pan or muffin tins with cooking spray.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
4 mg / 15 mgVitamin K
12 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
6 µg / 400 µgCalcium
333 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
30 mg / 420 mgPhosphorus
215 mg / 1,250 mgPotassium
241 mg / 4,700 mgSodium
753 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
0 g / 28 gSugar
13 g / 50 gSaturated Fat
14 g / 20 gCholesterol
21 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt.
In the same bowl, add the milk, egg, and olive oil, stirring until the mixture is just combined.
Gently fold in the white cheese and chopped jalapeno peppers into the batter.
Pour the batter into the prepared pan and bake for 30 to 45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 5 minutes, then run a knife around the edges to loosen it before transferring to a wire rack to cool for an additional 30 minutes before slicing.
8
g12
g8
g
