It takes less than an hour to whip up 3 dozen mini muffins made with cornmeal and flavored with jalapeno peppers and Cheddar cheese. They make a bite-sized sweet and savory treat and a fun addition to bring to a potluck.
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
79 Calories
Recipe Instructions
Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
Whisk flour, 1 cup cornmeal, sugar, baking powder, salt, and garlic powder together in a bowl. Mix Cheddar cheese into dry ingredients until coated.
Step 3
Beat milk, eggs, vegetable oil, jalapeno peppers, and vanilla extract together in a separate bowl until well mixed. Make a well in the Cheddar cheese mixture and pour egg mixture into the well; stir just until combined. Batter should be slightly lumpy.
Step 4
Brush 18 mini muffin cups with melted butter; spoon about 1 teaspoon cornmeal into each mini muffin cup, tilt pan to coat muffin cups with cornmeal, and tap out the excess. Spoon batter into each muffin cup to about 2/3 full.
Step 5
Bake in the preheated oven until lightly browned, 11 to 12 minutes. Allow to cool 5 minutes in the pans before removing to finish cooling.
Ingredients
2 eggs
1 cup all-purpose flour
1 cup milk
4 teaspoons baking powder
1 teaspoon garlic powder
1 cup yellow cornmeal
3 canned jalapeno peppers - stems and seeds removed and peppers finely diced
1 tablespoon butter, melted - divided
3 tablespoons yellow cornmeal, or as needed - divided
