Spicy Cornbread Mini-Muffins

Name: Spicy Cornbread Mini-Muffins
Prep time: 20 min
Cook time: 15 min
Total time: 40 min
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

4.4

(14)

14 Reviews

5 Photos

These are perfect for making 3 dozen mini muffins to take to a potluck. Basting the muffin tin with melted butter and dusting with cornmeal are an essential step to getting a marvelous crispy exterior to the muffins. To add more kick, do not seed the jalapenos and add an extra one.

Recipe by AnniecatMT

Published on June 18, 2020

5

Prep Time:

20 mins

Cook Time:

15 mins

Additional Time:

5 mins

Total Time:

40 mins

Servings:

36

Yield:

3 dozen mini muffins

Jump to Nutrition Facts

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal
¼ cup white sugar
4 teaspoons baking powder
½ teaspoon salt
1 teaspoon garlic powder
1 ½ cups finely shredded Cheddar cheese
1 cup milk
2 eggs
¼ cup vegetable oil
3 canned jalapeno peppers - stems and seeds removed and peppers finely diced
¼ teaspoon vanilla extract
1 tablespoon butter, melted - divided
3 tablespoons yellow cornmeal, or as needed - divided

Directions

Preheat oven to 425 degrees F (220 degrees C).
Whisk flour, 1 cup cornmeal, sugar, baking powder, salt, and garlic powder together in a bowl. Mix Cheddar cheese into dry ingredients until coated.
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.
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.
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.

Cook's Note:

You can use Cheddar, Monterey Jack, or Asiago cheese.

Nutrition Facts (per serving)

79	Calories
4g	Fat
8g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 36
Calories 79
% Daily Value *
Total Fat 4g	5%
Saturated Fat 2g	8%
Cholesterol 17mg	6%
Sodium 156mg	7%
Total Carbohydrate 8g	3%
Dietary Fiber 0g	1%
Total Sugars 2g
Protein 3g
Vitamin C 0mg	1%
Calcium 75mg	6%
Iron 1mg	3%
Potassium 34mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.