Jalapeno Cheddar Cornbread Mini Muffins

Jalapeno Cheddar Cornbread Mini Muffins are the perfect complement to any of your cold weather favorite soups or chilis! Their mini size helps with portion control and the left-overs are perfect for a quick breakfast or snack. These babies couldn’t be easier and the addition of the jalapeños and the cheddar makes them irresistible!

Y’all I have a confession to make…I don’t bake. There I said it. Sorry, it’s the whole measuring thing. I don’t measure anything. That’s why it kinda hard for me to put recipes together for the blog. I have to make a conscious effort to pay attention to what I am putting in a dish so that I can post for you on the blog.

I most recently made these Jalapeno Cheddar Cornbread Mini Muffins to go along side of my Healthy Slow Cooker White Chicken Chili. They would be great for just about any soup or chili! You could make them to go with these other recipes too:

• Skinny Slow Cooker Chicken Enchilada Soup
• Spicy Red Lentil Stoup
• Lean Mean Slow Cooker Chili Machine
• Spicy Saucy Slow Cooker Chili

Like I said, I don’t really bake, so these bad boys are just out of box with a few added ingredients. If you are looking for a “real” recipe, check out this recipe for Jalapeno Cornbread Muffins by Damn Delicious.

Here is my easy “recipe” for Jalapeno Cheddar Cornbread Mini Muffins:

5.0 from 1 reviews

Jalapeno Cheddar Cornbread Mini Muffins

 

Save Print

Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Author: Becky's Best Bites

Serves: 24

Ingredients

• 8.5oz box corn muffin mix
• 1 jalapeno, seeded and diced
• ½ cup shredded sharp cheddar cheese
• 1 egg
• ⅓ cup skim milk

Instructions

1. Pre-heat oven to 400 degrees.
2. Spray a mini-muffin pan with non-stick cooking spray.
3. Blend together corn muffin mix, jalapeno, cheese, egg and milk. The batter should be slightly lumpy.
4. Let the batter rest for 3-4 minutes and stir once more.
5. Fill the mini muffin pan with the batter using a spoon. Leave space for the batter to rise.
6. Bake for 13-15 minutes or until the tops have browned.
7. Let the mini muffins cool on a rack and serve.

3.2.2807