Mexican Cornbread Muffins
Mexican Cornbread Muffins
Servings: 12 muffins
Calories: 205kcal
Ingredients
- 15 oz. box Cornbread Mix
- 1 jalapeño chopped*
- 1/4 red bell pepper chopped
- 1/4 orange bell pepper chopped
- 1 egg
- 1/2 cup butter melted
- 2/3 cup milk
- 1 cup Pepper Jack cheese shredded
- 1-2 large (gallon) freezer bag or reusable silicone bag
Instructions
Assembly Instructions:
- Start by putting the cornbread mix, egg, milk, and melted butter into a large mixing bowl.
- Whisk until smooth.
- Fold in the chopped vegetables and shredded cheese.
- Grease a muffin tin.
- Fill each muffin tin halfway.
- Bake at 375° for 20 minutes.
- Either serve warm or allow to cool (for best results, cool on a cooling rack) and place in a large resealable freezer bag. Remove the excess air and seal before freezing.
Reheating Instructions:
- Thaw.
- If you want to serve warm, place as many jalapeño cornbread muffins as you are planning to serve on a paper towel-lined plate.
- Microwave until warm.
Notes
*If you prefer things less spicy, remove the seeds and membrane of the jalapeño or to make these kid-friendly, omit the jalapeño altogether.
Nutrition
Calories: 205kcal | Carbohydrates: 26g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 362mg | Potassium: 97mg | Fiber: 2g | Sugar: 9g | Vitamin A: 339IU | Vitamin C: 8mg | Calcium: 120mg | Iron: 1mg