Spicy Cornbread Mini-Muffins

Name: Spicy Cornbread Mini-Muffins
Prep time: 20 min
Cook time: 15 min
Total time: 40 min
Yield: ['36', '3 dozen mini muffins']
Ingredients: 1 cup all-purpose flour; 1 cup yellow cornmeal; 0.25 cup white sugar; 4 teaspoons baking powder; 0.5 teaspoon salt; 1 teaspoon garlic powder; 1.5 cups finely shredded Cheddar cheese; 1 cup milk; 2 eggs; 0.25 cup vegetable oil; 3 canned jalapeno peppers - stems and seeds removed and peppers finely diced; 0.25 teaspoon vanilla extract; 1 tablespoon butter, melted - divided; 3 tablespoons yellow cornmeal, or as needed - divided

4.50 (15)

⏱ 40 mins 🍽 ['36', '3 dozen mini muffins']

These mini cornbread muffins combine yellow cornmeal with shredded Cheddar cheese and diced jalapeno peppers for a flavourful bite. The batter comes together quickly, and the muffins bake in just 11 to 12 minutes. They are an ideal sweet and savoury treat to bring to a gathering, yielding 3 dozen portions. The total preparation and baking time is around 40 minutes.

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal
0.25 cup white sugar
4 teaspoons baking powder
0.5 teaspoon salt
1 teaspoon garlic powder
1.5 cups finely shredded Cheddar cheese
1 cup milk
2 eggs
0.25 cup vegetable oil
3 canned jalapeno peppers - stems and seeds removed and peppers finely diced
0.25 teaspoon vanilla extract
1 tablespoon butter, melted - divided
3 tablespoons yellow cornmeal, or as needed - divided

Method

Set your oven to 425 degrees F (220 degrees C) to preheat.
In a mixing bowl, whisk together the flour, 1 cup cornmeal, sugar, baking powder, salt, and garlic powder. Stir the Cheddar cheese into these dry ingredients until it is fully coated.
In another bowl, combine the milk, eggs, vegetable oil, jalapeno peppers, and vanilla extract, beating until well blended. Create a hollow in the cheese mixture and pour the wet ingredients into it. Mix just until incorporated, leaving the batter a little lumpy.
Use melted butter to grease 18 mini muffin cups. Add about 1 teaspoon of cornmeal to each cup, tilting the pan to coat the sides, then discard any extra cornmeal. Fill each prepared cup about 2/3 full with the batter.
Place in the preheated oven and bake until they turn a light golden brown, which will take 11 to 12 minutes. Let the muffins cool in the pans for 5 minutes before transferring them to cool completely.

Nutrition (per serving)

Calories79 kcal

Fat4 g

Sugars2 g

Protein3 g

Sodium156 mg

Recipe details

AuthorAnniecatMT