Another blog called "love and butter". Apparently the author originally got it from a book called "Cupcakes! from the Cake Mix Doctor" so I'll give them credit where credit is due as well. Any-who, these little corn muffin nuggets are absolutely perfect as a side to a chili and were super easy to make. This recipe makes about 1.5 mini muffin pans worth of biscuits.
Cheddar Jalapeño Corn Muffins
(Printable Recipe Here)
Makes about 30 mini muffins
Ingredients
- 1 jalapeño, seeded and finely diced
- 1 cup grated cheddar cheese
- 1 egg
- 4.5 oz can chopped green chiles
- 8oz can cream style corn
- 8.5oz box corn muffin mix
Directions
- Preheat oven to 400 and grease a mini-muffin pan liberally.
- Mix jalapeños, cheddar, egg, chopped green chilis and cream style corn in a large bowl.
- In a separate bowl put the corn muffin mix around the edge making a well in the middle. Put the wet ingredients in the pond you've created.
- Mix only about 20 times and not very quickly, you want this mix to be chunky.
- Spoon your mix into the pan and bake for about 13 minutes (mine seemed to need longer).
- After you take them out of the oven they will still be quite moist and you might have to let them harden/dry a little before scooping them out of the pan. When you can scoop them out with a spoon, let them cool on drying rack.
Easy as that!
I just pinned a whole bunch of your recipes on my pinterest food board!...lol. I gave appropriate credit too, maybe it will direct a lot of traffic to your blog! : )
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