Jalapeno Cheddar Corn Bread Muffins
|Jiffy corn muffin mix||17 Ounce (2 packages, 8.5 oz. each)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped jalapeno peppers||4 Tablespoon|
|Canned cream style corn||8 1⁄4 Ounce (1 can)|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs) (more for the top)|
|Milk||1⁄3 Cup (5.33 tbs)|
Preheat oven to 375.
Combine corn muffin mix, onion, and peppers; stir in corn, egg and milk. Fold in cheese until completely mixed.
Spoon batter into greased muffin baking dish. Sprinkle bits of cheese in top of each muffin.
Heat 12 to 14 minutes or until bread browns a little on sides of each muffin.
Let cool for a few minutes before removing from the pan; store, covered, until ready to serve.
Makes about 70-80 mini muffins