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Jiffy Jalapeño Cornbread Muffins

Jiffy Jalapeño Cornbread Muffins

These Jiffy jalapeño cornbread muffins are made with corn muffin mix, pickled jalapeños, and shredded cheddar cheese for an easy side dish.

Author: Kelsey Smith

Meal Type: American

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6 serving

Calories: 182 kcal per serving

Ingredients

  • 1 box - Jiffy corn muffin mix
  • 1 - egg
  • ⅓ cup - whole milk
  • 1 tablespoon - vegetable oil
  • 3 tablespoon - pickled jalapeños
  • ½ cup - sharp cheddar cheese
  • ¼ cup - whole corn kernels

Instructions

  1. Preheat oven to 400°F (200°C). Generously grease 6 muffin cups with butter or nonstick spray to prevent sticking.
  2. In a medium mixing bowl, stir all of the ingredients together. Allow the batter to rest for 4 minutes.
  3. Divide the batter evenly among the 6 muffin cups.
  4. Bake for 15–20 minutes, or until golden and a toothpick inserted in the center comes out clean.
  5. Cool in the pan for 5–10 minutes, then transfer to a wire rack and serve warm.

Nutrition

Energy: 182 kcal | Total Fat: 10 g | Saturated: 5 g | Trans: 0 g | Cholesterol: 61 mg | Total Carbs: 17 g | Fiber: 1 g | Sugars: 1 g | Proteins: 6 g | Sodium: 362 mg | Polyunsaturated: 1 g | Monounsaturated: 3 g

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