Jalapeño Corn Muffins

With my Salsa Garden in full swing I have been trying to find new ways to use the bowls filled with peppers I have scattered throughout my kitchen. Last night I made an amazing Oven Roasted Salsa, Salsa Fried Chicken with Corn and Jalapeño Corn Muffins. I am definitely a flavor over heat kind of person so I was very nervous how these things would turn out since I was making them up as I went. Luckily everything was delicious and I am very excited to share these recipes with you.

Ingredients: IMG_6837

  • 1 Box Famous Dave’s Cornbread Mix
    • 1/3 C. Milk
    • 1/3 C. Water
    • 1 Egg
  • 1 C. Shredded Cheddar Cheese
  • 4 Slices Peppered Bacon (cooked)
  • 2 Jalapeños (diced very very small)

Directions:

  1. Preheat oven to 425°F
  2. Whisk together cornbread mix, water, milk and egg in a large bowl.
  3. Stir in your jalapeños, bacon and cheese.
  4. Grease your muffin tin (this recipe makes about 12 regular sized muffins)
  5. Fill each muffin form 1/2 full.
  6. Bake in the oven for 19 minutes.
  7. Remove from oven and allow to cool for about 5 minutes.
  8. Run a knife along the edges of each muffin to pop out of the tin.
  9. Serve and enjoy!

These muffins are the perfect balance between sweet and savory and are a great addition to any Tex-Mex style dinner.

vscocam-photo-2 (3)

3 thoughts on “Jalapeño Corn Muffins

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