Spicy Cornbread Mini-Muffins
Ingredients
- 1 cup all-purpose flour ⓘ
- 1 cup yellow cornmeal ⓘ
- 1/4 cup white sugar ⓘ
- 4 teaspoons baking powder ⓘ
- 1/2 teaspoon salt ⓘ
- 1 teaspoon garlic powder ⓘ
- 1 1/2 cups finely shredded Cheddar cheese ⓘ
- 1 cup milk ⓘ
- 2 eggs ⓘ
- 1/4 cup vegetable oil ⓘ
- 3 canned jalapeno peppers - stems and seeds removed and peppers finely diced ⓘ
- 1/4 teaspoon vanilla extract ⓘ
- 1 tablespoon butter, melted - divided ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
1106
kcal
55% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).