Jiffy Jalapeño Cornbread Muffins
Servings: 6 muffins
Ingredients
- 1 (8.5 oz) box Jiffy corn muffin mix
- 1 large egg
- ⅓ cup whole milk
- 1 tablespoon vegetable oil
- 3 tablespoons diced pickled jalapeños
- ½ cup shredded sharp cheddar cheese
- ¼ cup whole corn kernels canned and drained or thawed if frozen
Instructions
- Preheat oven to 400°F (200°C). Generously grease 6 muffin cups with butter or nonstick spray to prevent sticking.
- In a medium mixing bowl, stir all of the ingredients together. Allow the batter to rest for 4 minutes.
- Divide the batter evenly among the 6 muffin cups.
- Bake for 15–20 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Cool in the pan for 5–10 minutes, then transfer to a wire rack and serve warm.
Notes
Storage: Store leftover cornbread muffins in an airtight container at room temperature for up to 2 days, or refrigerate for 3 to 4 days. Reheat in the microwave in 15-second intervals. You can
Freezer: Once cooled, wrap muffins individually in plastic wrap and store in a freezer-safe bag or container. They’ll keep for up to 3 to 4 months. Thaw at room temperature or microwave briefly to warm.
