Mexican Cornbread Mini Muffs
Muffins with a kick.
Ingredients
- 1 box Jiffy Cornbread Mix can sub honey version
- 1 egg
- ½ cup sour cream room temperature; can sub plain or honey Greek yogurt
- 2 tbsp melted butter
- ⅓ cup diced jalepenos
- 1 cup shredded cheddar cheese
- olive oil spray for greasing pan
Toppings
- shredded cheddar
- cotija cheese
- cayenne/paprika
- lime juice
- cilantro
Instructions
- Line and grease muffin tin and preheat oven to 350℉.
- Whisk eggs, sour cream, melted butter, and honey.
- Stir in Jiffy mix.
- Stir in jalepenos and cheddar.
- Bake for 20-23 minutes until lightly browned and toothpick comes out clean. Cool 10 minutes in the pan before serving.
- Add optional toppings before serving.
