Description
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
- ¼ cup white sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 1 ½ cups finely shredded Cheddar cheese
- 1 cup milk
- 2 eggs
- ¼ cup vegetable oil
- 3 canned jalapeno peppers – stems and seeds removed and peppers finely diced
- ¼ teaspoon vanilla extract
- 1 tablespoon butter, melted – divided
- 3 tablespoons yellow cornmeal, or as needed – 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.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 40 mins
Servings: 36