Cheddar Jalapeño Mini Corn Muffins

Name: Cheddar Jalapeño Mini Corn Muffins
Yield: 30
Cuisine: American
Ingredients: 1 cup All-Purpose Flour (1 cup flour); 1 cup Cornmeal (1 cup cornmeal); ½ cup Granulated Sugar (1/2 cup sugar); 2 tsp Bicarbonate of Soda (2 teaspoons baking soda); 1 tsp Table Salt (1 teaspoon salt); 1 tsp Garlic Powder (1 teaspoon garlic powder); 1 tsp Paprika (1 teaspoon paprika); 1 cup Corn (1 cup frozen corn); ½ cup Jalapeño (1/2 cup chopped jalapeños); ½ cup Cheddar Cheese (1/2 cup shredded cheddar cheese); 1 cup Buttermilk (1 cup buttermilk); ½ cup Unsalted Butter (1/2 cup (1 stick) butter, melted); 1 piece Egg (1 egg, beaten)

Cheddar Jalapeño Mini Corn Muffins - Appetizers (American)

American

Servings30

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Steps

1Preheat oven to 350F and spray a mini muffin tin with oil
2In a large bowl, mix together flour, sugar, baking soda, baking powder, salt, garlic powder, and paprika. Mix in frozen corn, chopped jalapeños and shredded cheese.
3In a small bowl, whisk together melted butter, buttermilk and beaten egg. Pour into the dry mixture and mix until almost no clumps.
4Spoon mixture into muffin tin, filling 3/4 the way.
5Bake for 10-12 minutes.
6Cool slightly and enjoy!