Mini Bacon-Jalapeno-Onion Corn Muffins

Mini Bacon-Jalapeno-Onion Corn Muffins

These delicious, cheesy little corn muffins are loaded with bites of crispy bacon, jalapeno, and onion.

Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
45 Calories

Recipe Instructions

Step 1
Preheat the oven to 350 degrees F (175 degrees C). Spray 48 mini muffin tin cups with nonstick cooking spray.
Step 2
Mix cornmeal, sugar, baking soda, and salt together in a large bowl. Stir in jalapenos, onion, and garlic. Add melted butter and mix well.
Step 3
Stir corn, buttermilk, eggs, and bacon into the cornmeal mixture until incorporated. Add shredded Monterey Jack cheese and mix batter well.
Step 4
Use a 1-tablespoon cookie scoop to fill muffin cups about 3/4 full with batter.
Step 5
Bake in the preheated oven until puffed and golden brown, 18 to 20 minutes. Remove from muffin tins and cool on a rack.
Mini Bacon-Jalapeno-Onion Corn Muffins

Ingredients

  • 1 teaspoon baking soda
  • 2 tablespoons white sugar
  • 1 cup buttermilk
  • 4 tablespoons butter, melted
  • 3 eggs, lightly beaten
  • 1 clove garlic, minced
  • 1 cup yellow cornmeal
  • 6 ounces shredded Monterey Jack cheese
  • cooking spray
  • 1 cup frozen corn, thawed
  • 5 slices crispy bacon, crumbled
  • 0.75 teaspoon salt
  • 0.5 cup minced onion
  • 0.5 cup minced jalapeno peppers

Categories

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