Mini Jalapeño Corn Muffins

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I made a miscalculation while making a recipe last week that left me with an open box of Jiffy Corn Muffin Mix sitting on the counter. Rather than bag it up and put it away, I challenged myself do something with it.

I started looking around the kitchen and discovered a few fresh jalapeño peppers that were in need of being used and a small block of cheddar cheese in the fridge. I diced the peppers and shredded the cheese and added it to the muffin mix.

Instead of normal sized muffins, I went with the mini size, because when it comes to food you eat with your fingers I believe that smaller is better and eating 10 mini muffins seems to make me feel less like a glutton than eating 3 normal ones, even though it’s the same amount of cake.

The flavor of the jalapeño blended perfectly with the corn and the cheese helped moisten the cake and make them richer in flavor. By themselves the muffins were yummy, but even better with the delicious bean soup I ate along side them.

BEHIND THIS BITE

Mini Jalapeño Corn Muffins

I was experimenting with some meatballs I had made when my Mom suggested I make corn muffins and drop a meatball in each cup before I bake them. I thought it was worth a try. I opened a box from the pantry and realized I didn’t have enough muffin mix to match the amount of meatballs. If the recipe turned out great I would have to remake it to get the right amounts.

That’s when I took the meatball thing in a different direction.

This left me with the open package of muffin mix that I mention in the introduction. I’m glad it happened though because these little guys turned out awesome. Honestly, I’m not a big fan of corn muffins in general, the cheddar cheese really added a richness and moisture that transformed these little guys into a treat I really enjoyed. Now I just need to come up with a soup recipe to match these guys.

Eat well, cook often …


THE RECIPE

Mini Jalapeño Corn Muffins

Makes 36; 45 minutes
1 box Corn muffin mix (8.5 oz)
1 C Cheddar cheese, finely shredded
1/2 C Jalapeño, seeded, diced
1/3 C Milk
1 Egg

Create batter
In a bowl stir together corn muffin mix, cheddar cheese and jalapeno until thoroughly mixed together. Stir in milk and eggs until a batter forms. Set aside and let rest 5 minutes.

Make mini muffins
Preheat oven to 400°
Line a mini cupcake pan with mini cupcake wrappers. Spray a little cooking spray in each cup. Fill cups half way with batter. Place in oven and bake until toothpick inserted in center comes out clean and muffin tops have browned a little, 8 to 10 minutes. Remove from oven, let cool slightly, then serve.