Cornbread Mini-Muffins, Spicy

By MarieR

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."

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
• 3 tablespoons yellow cornmeal, or as needed - divided

Details

Servings 18
Preparation time 20mins
Cooking time 40mins
Adapted from allrecipes.com

Preparation

Step 1

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.